- 250g OkraAround 24 individual Okra
- 400g Diced Lamb
- 1 Diced Onions
- 2 Cloves Garlic
- 500ml Lamb Stock
- 2 Tbsp Tomato Puree
- Olive Oil
September sees the start of the season of Okra and yes, it can be a slimy gooey vegetable if not handled right! This Albanian Lamb and Okra Stew is really quick to make, the smell is amazing and has a good balance of soft Okra but not gooey.
The key to this Okra stew is not to pierce any holes in the Okra as this prevents them from going too slimy.
Before you start this recipe you need to decide if you will use homemade stock or store brought. To make homemade stock it is best to use lamb chops or shanks.
Choose which Stock
For homemade, boil the lamb on a high heat in water (with a touch of salt) for 2 hours. Drain the water into a jug through a sieve to separate the meat and stock ready for the recipe.
Prepare the Okra
Cut just the tip of the stalks off the top of the Okra, ensuring that no holes appear. Wash them in cold water (removing any dirt), pat dry straight away and then lay them spaced out on a baking tray.
Place in a pre-heated oven at 150 degrees for 10 minutes.
Prepare the Stew
While the Okra is baking, fry the onions in some olive oil for a few minutes then add the lamb and brown.
Add the garlic, tomato puree, salt, pepper and then half of the stock. Mix well and simmer for a couple of minutes.
Lastly, remove the Okra from the oven and add them straight into the pan, including the rest of the stock. Place the lid on and simmer for 20 minutes.
For the best results, do not lift the lid until the time is up -remove from the heat and leave to stand for a couple of minutes before serving.