Okra with Lamb

ناريمان فقوسةkuhar

Sestavine

• 1 kilogram of okra, trimmed
  1 kilogram
• 1/2 kilogram of lamb, cut into cubes
  0.5 kilogram
• 4 medium-sized tomatoes, peeled and sliced
  4 pieces
• 1 clove of crushed garlic
  1 clove
• 4 garlic cloves
  4 clove
• 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

Koraki

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 cooker 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.

   Potrebni pripomočki:

   Kuhalnik pod pritiskom

   45 min
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 min
3. 3

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

   Potrebni pripomočki:

   Ponev

   5 min
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.

   Potrebni pripomočki:

   🍳

   Deep Pot

   10 min
5. 5

   Add the cooked meat, the 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 min
6. 6

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

   5 min

Dejstva o hranilni vrednosti

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake