What a lovely combination, lamb with okras! Try it with any kind of meat you want.
Serves: 6 Prep. time: 30′ + 1h waiting Cooks in: 1:30′ Ready in: 2:0′
1½ kg lamb boneless, in chunks
1½ kg okra
2/3 cup olive oil
2 large onions, finely chopped
2 garlic cloves, finely chopped
2½ ripe tomatoes, peeled, grated
½ cup red wine vinegar
Remove the upper rims of the okras and a small part of their stems. Rinse, drain, season with a little salt, transfer in a bowl and marinate in the vinegar for 1 hour. Rinse, drain.
Season lamb chunks well with salt and pepper. Dust with flour. In a large pot heat oil on high heat and cook lamb until nicely colored on all sides, for 5 minutes. Stir in onion and garlic and cook until fragrant. Add tomatoes and 1 cup of hot water and simmer for 40 minutes.
Preheat oven at 160οC/fan. Transfer all pot ingredients in an ovenproof baking pan, okras and sprinkle with sugar. Cover with lid or foil and bake for 30 minutes until meat and okras are tender.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Αρνάκι με μπάμιες