Preparation

Melt the ghee in a saucepan and sauté the onion until soft, then add the garlic. Fry for a couple of minutes then add the lamb and toss until sealed and lightly browned.
Add the tomato puree and paste and season to taste with salt and pepper. If you think more liquid is needed, add the stock or water. Cover and simmer for 30–35 minutes.
Add the okra and cook for another 5–10 minutes. Add the lemon juice and remove from the heat. Serve with rice.

Ingredients

  • 1 tbsp clarified butter (ghee)
  • 1 medium onion, diced
  • 2 garlic cloves, finely chopped
  • 500 g lamb backstrap, cut into thick pieces
  • 2 x 400 g tins pureed tomatoes
  • 1 tbsp tomato paste
  • salt and pepper
  • 250 ml stock or water (optional)
  • 500 g baby okra, topped and tailed
  • 1 lemon, juiced