Lamb and Okra With Brown Rice
1.0 grams
Black Pepper Corns
0.5 grams
Bay Leaves
1.0 grams
Cloves
1.0 grams
Coriander Powder
1.0 grams
Cumin Powder
50.0 grams
Brown Rice
50.0 grams
Peeled Tomatoes
60.0 grams
Okra
15.0 grams
White Onion
100.0 grams
Lamb
- Time : 30.0 mins |
- Calories: 225.0 kcal |
- Protein : 24.0 g |
- Fat : 6.0 g |
- Carb. : 19.0 g
: Your Kitchen Essentials
Utensils: Pan to cook the Lamb | Pot to cook the Rice
Pantry: Salt | Pepper | Your preferred cooking oil |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Ingredients
Take the Lamb out of the fridge about 15 minutes before you start cooking. This helps it to come to room temperature.
Wash and dry the vegetables prior to chopping (as required):
- White Onion: peel and chop into small dices
- Okra: cut into medium sized pieces.
Wash and dry the vegetables prior to chopping (as required):
- White Onion: peel and chop into small dices
- Okra: cut into medium sized pieces.
: Sauté the Onions and brown the Lamb
Heat some oil in a pan. Once the oil is hot enough, add onions and cook until they turn translucent. Then add the whole spices (black pepper corn, bay leaves, cloves), cook for another 2-3 minutes.
Add more oil if required, raise the heat slightly. Then start browning the lamb. Once the lamb has browned, add the peeled tomatoes. Then add the powdered spices (coriander and cumin powder) and mix well. Once the spices have been mixed, add in the okra. Bring to a simmer and cook for another 15 minutes or until the lamb is cooked.
Add more oil if required, raise the heat slightly. Then start browning the lamb. Once the lamb has browned, add the peeled tomatoes. Then add the powdered spices (coriander and cumin powder) and mix well. Once the spices have been mixed, add in the okra. Bring to a simmer and cook for another 15 minutes or until the lamb is cooked.
: Boil the Rice, Plate and Serve
While the lamb stew is simmering, start boiling the rice.
Use 100ml of water for every 50g of rice. Bring the water to a boil and then turn down the heat for a gentle simmer. Let the rice simmer for roughly 10-15 minutes.
Plate and Serve:
Plate the rice and serve with Lamb and Okra stew.
Use 100ml of water for every 50g of rice. Bring the water to a boil and then turn down the heat for a gentle simmer. Let the rice simmer for roughly 10-15 minutes.
Plate and Serve:
Plate the rice and serve with Lamb and Okra stew.