World Cuisine

Lamb, Sweet Potato and Okra K'dra

cook 30 mins
  • 2 tablespoons smen or ghee
  • 3 onions, finely sliced
  • 2–3 teaspoons coriander seeds
  • 2–3 cinnamon sticks
  • 1 teaspoon black peppercorns
  • pinch of saffron threads
  • 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
  • salt
  • 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.
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