Ingredients
- ½ cup (125 ml) oil
- 6 oz (175 g) fresh okra washed and chopped into 1" segments with heads and tails chopped off
- 1 (150 g) medium-sized onion
- 0.8 lb (350 g) lamb or mutton, bone in
- 2 (175 g) small tomatoes, chopped
- 4 cloves garlic minced
- small chunk of ginger minced (about 1 tbsp)
- 1 teaspoon cumin seeds
- 2 teaspoon coriander powder
- 2 teaspoon paprika/kashmiri red chilli powder
- 2 teaspoon salt or to taste
- 0.5 teaspoon turmeric
- ½ (75 g) a medium sized onion, finely sliced to add at the end
- chopped coriander for garnishing
Instructions
- In a deep pot, heat up the oil. Add your chopped okra and fry this for 5 minutes on a medium/high heat, until the okra begins to get lightly golden.
- Remove the okra using a slotted spoon and set aside
- Remove half the oil from the pot (you can re-use this oil for any future cooking)
- Add in your onions. Fry these lightly on a medium high heat until they begin to turn translucent.
- Add the meat, garlic and ginger, Fry this up, stirring often, until the meat is no longer pink.
- Add all the spices, tomatoes and 375ml/1.5 cup of water for lamb OR 750ml/3 cups water for mutton.
- Bring to a boil, then cover and simmer this on low for 1hr for lamb OR 1hr 45 mins for mutton. Keep checking in between, just to make sure there is enough water and nothing is burning (this shouldn't happen, but just in case!).
- Take off the lid. There should be a bit of moisture in the pot.
- Turn the heat to high and dry this moisture off, stirring constantly. You want to keep doing this until the gravy begins to catch at the pan unless you scrape it off and the oil begins to separate from the curry.
- Add the reserved okra, the onions which were to add at the end and 125ml/1/2 cup of water.
- Turn the heat down to a low, cover and simmer for 10-15 minutes.
- Garnish with coriander just before serving. Enjoy!
Notes
I've written the amounts of tomato and onion in grams in this recipe because it is often difficult to interpret the quantity based on just describing it as small, medium or large. For reference, 175g onion is about 2 medium onions and 175g tomatoes is one large tomato.
📩 Want me to email this recipe to you?
Enter your email & I'll send it right over.
Plus, you'll get bonus Pakistani food-goodness from Fatima Cooks, like new recipe alerts, exclusive email-only recipes + more!
By submitting this form, you consent to receive emails from me. Your details are secure. Opt-out any time.
Did you make this recipe?I'd love to hear about it! Please leave a rating and comment on the blog, or share a photo on Instagram!