Okra and Lamb


2 tablespoons olive oil, plus extra for drizzling

2 small onions, finely chopped

5 garlic cloves, sliced

400 g boneless lamb, diced

450 g okra, trimmed

3 tablespoons tomato paste (purée)

½ teaspoon seven spices seasoning

salt and pepper



Heat the olive oil in a large skillet or frying pan, add the onions, and cook over low heat, stirring occasionally, for 5 minutes until softened but not colored.

Add the garlic and cook for another minute.

Add the lamb, increase the heat to medium, and cook, stirring frequently, for 8–10 minutes until evenly browned.

Put the okra into a roasting pan, drizzle with a little olive oil, and roast for 30 minutes.

Pour enough boiling water into the pan of lamb to cover and cook for 30 minutes.

Stir in the tomato paste (purée), okra, and seven spices seasoning and continue to cook for 1 hour more or until the sauce has reduced and thickened and the lamb is tender.

Season with salt and pepper.

Serve with rice.


Lara Kh.