Okra and Meat Stew

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Okra and Meat Stew
Cuisine:
Arabian Gulf
Category:
Red Meat
Serves: 6 persons
Difficulty:
Cost:
Cheap

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Ingredients

1 kg lamb, pieces with bones

4 cups water or 1000 ml

1 medium onion or 150 g, cut into cubes

1 teaspoon ground black pepper

2 small cinnamon sticks

4 whole cardamom pods

2 cubes MAGGI® Chicken Bouillon

3 tablespoons vegetable oil

6 cloves garlic, crushed

3 medium tomatoes or 450 g, finely chopped

1½ tablespoons tomato paste

500 g okra, fresh or frozen

for the rice:

2 cups rice or 400 g

3 cups water or 750 ml

2 tablespoons vegetable oil

Preparation

Add meat and water to a large saucepan. Bring to boil and remove froth as it appears.

Add onion, black pepper, cinnamon, cardamom pods and MAGGI® Chicken Bouillon cubes. Cover and simmer for 40 minutes or until meat is half way cooked. Remove the meat pieces aside and keep the stock.

Heat oil in a large saucepan, cook garlic for 2-3 minutes, add the meat pieces and stir carefully for 3-4 minutes. Add tomato pieces and tomato paste and cook for 15 minutes.

Add the reserved meat stock and okra and simmer for 15-20 minutes or until okra and meat are cooked.

For the rice:

Gently wash rice with cold water and drain. Then soak the rice in a bowl filled with cold water for 20 minutes. Drain again.

Add 3 cups of water to a large saucepan. Add the rice, and the oil.

Bring to boil then simmer with stirring from time to time until the rice totally absorbs the water. Cover the rice, then cook over low heat for 15- 20 minutes or until rice is cooked.