500 g (1 lb) lean lamb, cut into bite-sized pieces
1.2 litres (2 pints) hot lamb or chicken stock
2 sweet potatoes, peeled and cut into bite-sized pieces
1 tablespoon butter
250 g (8 oz) fresh okra
juice of 1 lemon
couscous, to serve (optional)
Heat the smen or ghee in a large copper or heavy-based saucepan, stir in the onions and cook for 1–2 minutes. Add the coriander seeds, cinnamon sticks, peppercorns, saffron and lamb and mix well.
Pour in the stock and bring to the boil, then cover, reduce the heat and cook gently for 10 minutes. Add the sweet potatoes and butter, re-cover and cook gently for a further 10 minutes.
Meanwhile, place the okra in a non-metallic bowl, pour over the lemon juice and leave to stand for 10 minutes, then drain.
Add the okra to the pan and simmer for a further 5–8 minutes until cooked through but still retaining a crunch. Season with salt. Serve the lamb and vegetables with couscous, if liked, pouring the sauce into a bowl to serve separately.