Okra with lamb, tomato and goat's cheese
Also known as lady's fingers, okra is a small tapering green pod with many tiny white seeds and a slimy texture after a lengthy stint in the pot.
Photo: Jennifer Soo
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- 2 tbsp olive oil
- 800g lamb, diced
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 400mL can crushed tomatoes
- 1 tbsp tomato paste
- 2 tsp ground cumin
- 1 tsp ground allspice
- Sea salt and cracked black pepper
- 300g okra, stalks trimmed
- 2 tbsp lemon juice
- 1 tbsp chopped flat-leaf parsley
- 200g goat's cheese
Heat olive oil in a large heavy-based saucepan, add lamb and onion and cook over medium heat until onion is soft and meat is browned. Add garlic and stir. Add crushed tomatoes, tomato paste, half a cup of water, cumin and allspice. Season to taste and simmer, covered, for 45 minutes or until lamb is tender.
Add okra and simmer for a further 15 minutes or until okra is cooked.
Add lemon juice and parsley and stir.
Remove from heat and add small pieces of goat's cheese.
Serve with boiled rice and Turkish bread.