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Lamb Shank Okra Tajine


Method

-Mix cumin and coriander in a small bowl with salt and freshly ground pepper.
-Rub the meat with spice mixture.
-Heat ghee in a pan over medium high heat, add meat and brown on all sides.
-Remove meat and keep aside, saut? onion in the same pan until translucent.
-Stir in garlic for 2 minutes, and then add the meat.
-Pour dice tomato, paste and stock over the meat, let boil.
-Cover and simmer for about 30 minutes (add water as needed).
-Preheat oven to 180 degrees.
-Add okra and stir, check seasoning, let boil.
-Transfer mixture to earthenware (stone or ceramic) pot, cover and place in the oven for about 30 minutes.
-Heat ghee in a small sauting pan over medium heat, add garlic and stir for 2 minutes.
-Add ground coriander; stir to combine for one minute.
-Pour over the okra casserole, and return to oven for another 10 minutes.
-Serve warm with rice.

 

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
4 Medium lamb shanks
2 Tablespoons clarified butter (ghee)
2 Large onions, sliced
3 Garlic cloves, chopped
4 Large tomatoes, diced
1 Cup tomato paste
2 Cups chicken stock or water
1/2 Kilo frozen okra (thawed) or fresh (cleaned)
1 Tablespoon ghee
3 Garlic cloves, chopped
1 teaspoon ground coriander


   
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