Lamb, Sweet Potato & Okra K’dra

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Lamb, Sweet Potato & Okra K’dra

Couverts6
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Equipment

  • heavy-based saucepan

Ingredients

Instructions

  • Heat the smen, or ghee in a large copper pot or heavy-based saucepan over a medium heat.
  • Stir in the onions and cook for 1,5 minutes until they begin to soften.
  • Add the coriander seeds, cinnamon sticks, peppercorns, saffron and lamb and mix well.
  • Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for 10 minutes.
  • Add the sweet potatoes and butter, re-cover and cook for a further 10 minutes.
  • Meanwhile, place the okra in a non-metallic bowl, pour over the lemon juice and leave to stand for 10 minutes, then drain.
  • Add the okra to the pan and simmer for a further 5–8 minutes until cooked through but still retaining a crunch.
  • Season with salt.
  • Serve the lamb and vegetables with couscous, if liked, pouring the sauce into a bowl to serve separately.

Notes & Wine Advice

For buttered okra with preserved lemon,

place 450 g okra in a non-metallic bowl, pour over the juice of 2 lemons and leave to stand for 4 minutes, then drain well. Heat 2 tablespoons olive oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, add the okra and cook for 4–5 minutes until it is tender. Stir in the sliced rind of 1 preserved lemon and season. Pour over 1 tablespoon melted butter and serve with plain, buttery couscous.
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Course; Lamb / Stew
Cuisine; Arabic / Moroccan