Okra releases a slippery substance from wherever it is cut, and that clouds the dish. There are two defences: cone the stalks with a knife rather than cutting them off, and add lemon at the moment the okra goes into the pan. Do both and cloudiness stops being a problem.
Ingredients
For the dish
To serve
Method
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Prepare the okra
Do not cut the stalks off, pare them into a cone with a knife. Wash and drain.
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Fry the meat
Cook the diced lamb in butter for 12 minutes until it takes its liquid back up.
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Add the onion and paste
Cook the onion for 5 minutes and the tomato paste and tomato for 3 minutes.
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Soften the meat
Add the hot water and cook covered for 25 minutes.
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Add the okra and lemon
Add the okra and the lemon juice together. The lemon must go in at the same moment as the okra.
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Simmer
Cook covered for 15 minutes without stirring. Add the salt in the last 5 minutes.
Tips
- Do not cut the stalks off flat; the slippery substance runs out of the cut and the dish turns slimy.
- Do not let a spoon touch the pan once the okra is in, stir by shaking the pan.
- If you use frozen okra, add it without thawing and the cooking time drops by 5 minutes.
Nutrition
Values are per serving and approximate.