Okra with Lamb

Mariam Al-MansouriCocinero

Ingredientes

• 1 kilogram of okra, trimmed
  1 kilogram
• 1/2 kilogram of lamb, cut into cubes
  0.5 kilogram
• 4 medium tomatoes, peeled and sliced
  4 pieces
• 1 clove of crushed garlic
  1 clove
• 4 cloves of garlic
  4 cloves
• 1/4 cup of fresh coriander, chopped
  0.3 cup
• 1/2 lemon, or 2 tablespoons of lemon juice
  0.5 lemon
• 2 cinnamon sticks
  2 sticks
• 2 1/2 tablespoons of vegetable oil
  2.5 tablespoons
• A pinch of ground cardamom
  0
• Spices to taste
  0
• Salt to taste
  0

Pasos

1. 1

   Sauté the onion in 1 tablespoon of vegetable oil in a pressure cooker over high heat until golden, then add the meat and stir for 2 minutes. Add the cinnamon sticks, cardamom, spices, and salt, along with 1 liter of water. Close the pot and place it over high heat. When steam starts to escape, let it cook for 45 minutes, then remove from heat and allow the steam to escape completely before opening.

   Herramientas necesarias:

   Olla a presión

   5 minutos
2. 2

   Strain the meat broth and set it aside for later use. Discard the cinnamon sticks and keep the cooked meat cubes aside.

   5 minutos
3. 3

   Sauté the garlic with the fresh coriander in a small frying pan with 1/2 tablespoon of vegetable oil.

   Herramientas necesarias:

   Sartén

   5 minutos
4. 4

   In a deep pot, sauté the whole garlic cloves in 1 tablespoon of vegetable oil until golden, then add the okra, tomatoes, lemon juice, and salt. Stir the mixture not with a spoon but by shaking until the okra wilts.

   Herramientas necesarias:

   Olla

   5 minutos
5. 5

   Add the cooked meat, garlic with coriander, and cardamom to the okra and mix well. Add the meat broth and let the contents of the pot boil over high heat for an additional 5 minutes. Remove from heat.

   5 minutos
6. 6

   Finally, pour the okra into a serving dish and serve alongside white rice.

   5 minutos

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas