Lamb and potatoes – for many years, I thought that was the only combination that would work in terms of taste and texture. After my marriage into a Tamil Christian household, I realized that lamb can be ‘quite successfully’ teamed up with many vegetables like okra (lady’s finger, drumstick, white radish etc.) And recently, I also discovered that pairing lamb with okra, brinjal or green beans is common in the Meditteranean and Middle Eastern cuisine as well.
My mother-in-law makes and awesome lamb with drumstick dish which I simply love and the recipe below is my interpretation of her dish. I used the lamb/okra combination – my 2 favourite ingredients!
A warm casserole style dish that can be served with steamed rice, rotis, breads….
Lamb with Okra
- Mutton lamb – 1 kg
- Okra – 10 cut in half
- Vegetable Oil – 4-5 tbsp
- Onions – 2 sliced finely
- ginger paste – 1 tbsp
- garlic paste – 1 tbsp
- turmeric powder – ½ tsp
- red chilli powder – 1 tsp
- garam masala – ½ tsp
- coriander powder – ½ tsp
- curd – 1-2 tbsp
- tamarind water – 2-3 tbsp
- salt – to season
- coriander leaves – chopped for garnish
- sesame seeds – for garnish
- 1.Cook the mutton pieces with salt and keep aside.
- 2.Heat oil in a pan and lightly fry the okra and keep aside.
- 3.In the same pan, add a little more oil and sauté the sliced onions till golden brown. Add ginger and garlic paste along with turmeric powder, red chilli powder, salt and sauté again. Then add enough water.
- 4.Add the cooked mutton pieces and then add tamarind water and curd. Add water if necessary and cook to bring it all together. Add okra at the end so that it does not become soggy and gloopy. Garnish with coriander leaves and sesame seeds.