Instructions

1. Searing the Meat

   In a pot over medium heat, heat two tablespoons of oil, then add the lamb and sear well until browned on all sides. · 8 min
2. Sautéing Onion and Garlic

   Add the chopped onion and minced garlic, stirring with the meat until the onion softens to a golden color and the garlic becomes fragrant. · 5 min
3. Adding Spices and Paste

   Add the Khaleeji spices, turmeric, ground coriander, black pepper, and tomato paste, then stir for a minute to toast the spices. · 1 min
4. Cooking Meat and Broth

   Pour in the tomato juice and dried black lime, then add boiling water to cover the meat by about 3 cm. Bring to a boil, then reduce the heat, cover the pot, and simmer until the meat is fully tender. · 40 min
5. Sautéing the Okra

   In a separate pan, heat the remaining tablespoon of oil and quickly sauté the okra over medium heat for 5 minutes until its moisture dries up and it holds its shape. · 5 min
6. Simmering the Okra

   Add salt, the sautéed okra, and the whole green chili to the pot with the meat. Stir gently and allow to simmer on low heat until the okra becomes tender while staying intact. · 15 min
7. Serving

   Ladle the okra and meat stew into a serving dish, garnish with chopped fresh cilantro, and serve hot alongside vermicelli rice or flatbread.

Nutrition / serving

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