Okra and meat stew with rice

Ingredients

• 2 tbsp olive oil
• 2 large onions, roughly chopped
• 1 tsp salt
• 3 large tomatoes, roughly chopped
• 1 tbsp tomato paste
• 300 g lamb, cut into 4 cm chunks
• ¼ cup dill leaves, roughly chopped
• ¼ cup coriander leaves, roughly chopped
• 4 garlic cloves, finely chopped
• 1 long red chilli, finely chopped
• Chilli powder, to taste (optional)
• 1 beef stock cube
• 500 g okra, trimmed, halved
• 3 – 4 cups boiling water
• Steamed jasmine rice, to serve

Instructions

1. Heat the oil in a large, heavy-based saucepan. Add the onion and salt and cook, stirring, until golden. Stir through the tomatoes and cook until softened, followed by the tomato paste. Cook for a further minute.
2. Add the lamb and herbs to the pan and mix for 2 minutes, followed by the garlic, chilli and chilli powder to taste (if using!). Crumble in the beef stock cube, mix well to combine and allow the meat to cook for 3 minutes.
3. Add the okra to the pan and pour in enough boiling water to cover the meat and vegetables. Cover and simmer for 15-20 minutes.
4. Serve the okra and meat stew with jasmine rice.

Photography by Jiwon Kim.

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