1 kg of lamb or beef without bone
2 tablespoons of butter
1 large onion, finely chopped
1/2 teaspoon of ground cumin
1 cup of crushed tomatoes
2 tablespoons of tomato puree
1/2 cup of beef broth or water
salt and black pepper to taste
1/2 teaspoon of paprika
1/2 kg of okra
1 tablespoon of butter
For the garlic sauce:
3-4 cloves of garlic
salt to taste
2 tablespoons of melted butter
1 teaspoon of ground coriander
black pepper to taste
1 kg of lamb or beef without bone
2 tablespoons of butter
1 large onion, finely chopped
1/2 teaspoon of ground cumin
1 cup of crushed tomatoes
2 tablespoons of tomato puree
1/2 cup of beef broth or water
salt and black pepper to taste
1/2 teaspoon of paprika
1/2 kg of okra
1 tablespoon of butter
For the garlic sauce:
3-4 cloves of garlic
salt to taste
2 tablespoons of melted butter
1 teaspoon of ground coriander
black pepper to taste
Cut the lamb into 3 cm cubes
Heat the butter in a large skillet and brown the lamb slightly, taking care not to overcrowd the pieces
Remove from heat
Reduce heat, add the onion and cook slowly until it's translucent
Add the cumin, tomatoes, tomato puree, and broth
Mix well, scraping the bottom of the pan
Place the lamb in a refractory dish
Pour the sauce over the top
Sprinkle with salt, black pepper, and paprika
Cover tightly and bake at 170°C for about an hour
Wash and dry the okra
Heat the butter and fry the okra for 3 minutes, stirring carefully
Arrange the okra on top of the lamb and bake for another 20 minutes or until the lamb is tender
Prepare the garlic sauce by crushing the garlic with salt, or squeezing the garlic and mixing with salt
Heat the butter and add the garlic, stirring until golden
Remove from heat and add the coriander and black pepper
Serve hot to 5 people.
