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Ingredientes
- 1 kg Boneless stewing lamb or possibly beef
- 2 Tbsp. Ghee or possibly butter, (30 g)
- 1 lrg Onion, minced fine (70 g)
- 1/2 tsp Cummin pwdr, (2 g)
- 1 c. Minced and peeled tomatoes, (200 g)
- 2 Tbsp. Tomato puree, (30 ml)
- 1/2 c. Stock or possibly water, (120 ml) Salt and freshly grnd black pepper to taste
- 1/2 tsp Sugar, (2 g)
- 500 gm Fresh okra, (lady fingers)
- 1 Tbsp. Ghee, (15 g)
Direcciones
- TRIM the meat and cut into three cm cubes. Heat ghee or possibly butter in a heavy bottomed pan and brown the meat well, adding a single layer of meat to the pan at a time. Remove from the pan and transfer to a casserole. Lower the heat, add in onion and fry gently till transparent. Add in cummin pwdr, tomatoes, tomato puree and stock.
- Stir well to lift browned sediment. Pour over the lamb in the casserole. Add in salt and pepper to taste and the sugar. Cover tightly and cook in a moderately warm oven for one-and-a-half hrs. Wash, drain and trim the okra. Heat ghee in a pan, add in okra and fry over medium heat for three min, tossing gently.
- Arrange okra on top of the meat in the casserole. Cover and cook for further 40 min or possibly till the meat is tender.
- NOTES : Lamb And Okra Casserole
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 606 | |
| Calories from Fat 408 | 67% |
| Total Fat 45.3g | 57% |
| Saturated Fat 21.37g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 253mg | 11% |
| Potassium 960mg | 27% |
| Total Carbs 13.28g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.51g | 3% |
| Protein 36.64g | 59% |
