Description
Recipe Information
Okra With Lamb Curry (Bhindi Gosht) is a delicious combination of ladyfingers (Okra) and Lamb. This is a highly popular dish among Pakistani Households.
List of ingredients for this recipe:
- 0.5 cup oil
- 175g okra, washed and chopped into 1" segments with heads and tails chopped off
- 175g onions, sliced
- 350g lamb or mutton
- 175g tomatoes, chopped
- 4 cloves garlic, minced
- a small chunk of ginger, minced (about 1 tbsp)
- 1tsp cumin seeds
- 2tsp coriander powder
- 2tsp paprika/Kashmiri red chilli powder
- 2tsp salt (or to taste)
- 0.5tsp turmeric
- 100g onion, to add at the end
- Coriander, for garnishing
COOK TIME
1 hour 25 minutes
Preparation Steps
01Heat half a cup of oil in a large pot. Add the chopped okra and cook for 5 minutes on medium/high heat, or until the okra turns lightly golden.
02Using a slotted spoon, remove the okra and set it aside.
03Half of the oil should be removed from the saucepan (you can re-use this oil for any future cooking)
04Toss in the onions. Lightly fry these on medium-high heat until they turn transparent.
05Combine the meat, garlic, and ginger and fry them. Cook, stirring frequently until the meat is no longer pink.
06Add all the spices, tomatoes, and 1.5 cups of water for lamb
07Bring to a boil, then cover and reduce to low heat and cook for 1 hour. Keep checking to make sure there's adequate water and nothing is burning.
08Increase the heat to high and constantly swirl to remove the moisture. Continue repeating this until the gravy starts to stick to the pan and the oil separates from the curry, unless you scrape it off.
09Add the reserved okra, the onions, and half a cup of water.
10Turn the heat down to a low, cover, and simmer for 10-15 minutes.
11Garnish with coriander before serving.
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