Slow-cooked lamb with whole okra in a sharp tomato and pomegranate broth. The trick is keeping the okra firm instead of slimy.
Prep
20 mins
Cook
1h 45m
Servings
5
Per serving
£2.40
Difficulty
medium
Okra has a reputation it does not entirely deserve. Left whole with the stems trimmed but not cut into, and roasted before it meets any liquid, it stays firm and grassy rather than turning to glue. Pomegranate molasses provides the sourness that makes this Levantine rather than simply a lamb stew.
Heat the oven to 220C fan. Toss the okra with 1 tbsp of the olive oil and spread it on a tray in a single layer. Roast for 12 to 15 minutes until lightly blistered, then set aside.
Trim only the very top of the stem cone. Cutting into the pod itself is what releases the sticky interior.
Season the lamb with 1 tsp of the salt. Heat 2 tbsp of the oil in a heavy casserole over a high heat and brown the meat in two batches, 4 minutes each, then lift out.
Lower the heat, add the last tablespoon of oil and the onions and cook for 10 minutes until soft and golden. Add three quarters of the garlic and cook for a further minute.
Stir in the tomato puree, ground coriander, allspice and cinnamon and fry for 2 minutes until the paste darkens and smells fragrant.
Return the lamb, add the chopped tomatoes, 1 tbsp of the pomegranate molasses, the remaining salt, the black pepper and 700 ml water. Bring to a simmer, cover and cook gently for 75 minutes until the lamb is completely tender.
Add the roasted okra and simmer uncovered for 15 minutes only, so it warms through and takes on the sauce while keeping its shape.
Fifteen minutes is the limit. Beyond that the pods break down and the texture people complain about arrives.
In a small pan warm the remaining garlic in a splash of oil for 30 seconds, then stir it through the stew with the remaining pomegranate molasses and the lemon juice.
Adding raw-ish garlic and the second spoon of molasses at the end keeps both flavours sharp and forward.
Rest for 10 minutes, then serve over rice, scattered with fresh coriander and pomegranate seeds.