Margat Bamia

Ingredients

• 500 g bone-in lamb shank or shoulder, cut into pieces
• 400 g small okra, fresh or frozen
• 4 tbsp vegetable oil
• 8 garlic cloves, thinly sliced
• 1 onion, finely chopped
• 4 tbsp tomato paste
• 1 dried lime, pierced
• 1 tsp baharat
• 1/2 tsp ground turmeric
• 1.5 tsp salt
• 1/2 tsp ground black pepper
• 1.2 litres boiling water
• 2 tbsp lemon juice
• 1 handful coriander leaves

Before you cook

• Trim only the very tip of each okra stem, leaving the pod itself sealed so it does not release its gum.
• Slice the garlic thinly and chop the onion finely.
• Pierce the dried lime twice with a knife tip.
• Boil the kettle.

Steps

1. Heat 2 tablespoons of the oil in a heavy pot over medium-high heat.
2. Brown the lamb pieces hard on all sides for about 8 minutes.
3. Add the chopped onion and cook for 5 minutes until softened.
4. Pour in the boiling water, drop in the dried lime and bring the pot to a boil.
5. Skim the surface, then cover and simmer over low heat for 40 minutes until the lamb is tender.
6. Heat the remaining 2 tablespoons of oil in a wide frying pan over high heat.
7. Add the okra straight from frozen or dry from the fridge and sear it for 4 minutes without stirring too much, until the pods are lightly browned and firm.
8. Add the sliced garlic to the okra pan and fry for 1 minute until it smells sweet.
9. Tip the okra and garlic into the lamb pot.
10. Stir in the tomato paste, baharat, turmeric, salt and black pepper until the paste has dissolved into the broth.
11. Simmer uncovered for 25 minutes, stirring only occasionally so the pods stay whole, until the okra is tender and the sauce has reduced to a glossy gravy.
12. Stir in the lemon juice and taste for salt.
13. Scatter the coriander over the top and serve with plain rice.