Name: Lamb and okra in rich tomato sauce with garlic confit
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 kilogram boneless lamb shoulder, trimmed, chopped coarsely; 2 medium brown onions, chopped coarsely; 1 kilogram tomatoes, chopped coarsely; 1 litre (4 cups) water; 200 gram okra; 1/2 cup fresh mint leaves, loosely packed; Garlic confit; 1 teaspoon coriander seeds; 1 teaspoon cardamom seeds; 30 gram butter; 5 clove garlic, sliced thinly; 1 teaspoon dried chilli flakes; 1 teaspoon salt

Lamb and okra in rich tomato sauce with garlic confit

Skip to Recipe

Serves 4

Prep

25M

Cook

2H 30M

Total

2H 55M

Ingredients

1 tablespoon olive oil

1 kilogram boneless lamb shoulder, trimmed, chopped coarsely

2 medium brown onions, chopped coarsely

1 kilogram tomatoes, chopped coarsely

1 litre (4 cups) water

200 gram okra

1/2 cup fresh mint leaves, loosely packed

Garlic confit

1 teaspoon coriander seeds

1 teaspoon cardamom seeds

30 gram butter

5 clove garlic, sliced thinly

1 teaspoon dried chilli flakes

1 teaspoon salt

Method

1.In a large, deep saucepan, heat oil over medium heat; cook lamb, in batches, for about 2-3 minutes or until browned all over. Remove from pan.

2.In the same pan, cook the onion, stirring, for about 2-4 minutes, or until soft. Add tomato and water; bring to the boil. Return lamb to the pan, reduce heat; simmer, uncovered, stirring occasionally, for about 1¾ hours, or until lamb is tender.

3.Add okra to lamb mixture; simmer, uncovered, for about 15 minutes, or until okra is tender.

4.Meanwhile, to make the garlic confit: Using a mortar and pestle, crush the seeds. In a small saucepan, melt the butter over low heat, cook seeds, garlic, chilli and salt, stirring, for about 10 minutes, or until garlic softens.

5.Serve casserole with garlic confit and mint.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy