Instructions

1. Searing the Meat

   Heat one tablespoon of ghee in a deep pot over medium heat, then add the meat cubes and sear until they change color and brown lightly. · 8 min
2. Adding the Aromatics

   Add the chopped onion and half of the minced garlic to the meat, stirring until the onion softens and the garlic becomes fragrant. · 5 min
3. Simmering the Sauce

   Add the tomato paste and tomato juice, then season with black pepper and a small pinch of coriander. Let the mixture simmer for 10 minutes until slightly reduced. · 10 min
4. Cooking the Meat

   Pour in the hot meat broth, cover the pot, and let the meat simmer over low heat until it is about 80 percent cooked through. · 30 min
5. Adding the Okra

   Add the okra, lemon juice, whole chili pepper, and salt, then let it simmer with the meat for an additional 10 minutes. · 10 min
6. Making the Tasha

   In a small skillet, heat the remaining tablespoon of ghee, add the remaining garlic and dried coriander, and sauté until golden, then pour the sizzling tasha directly over the okra. · 3 min
7. Baking in the Tajine

   Transfer all the ingredients to a preheated clay tajine and bake in a hot oven at 200°C for 20 minutes until the flavors meld and the top browns nicely. · 20 min

Nutrition / serving

Chef's tips