Goes well with pita bread or your preferred dipping bread. Remove cover for the last five to ten minutes of cooking to allow some of the liquid to evaporate.Ĥ. Cover and simmer for about 45 minutes, stirring occasionally.ģ. Add the minced garlic, tomato sauce (or diced tomatoes), lemon juice, ground coriander, salt and pepper. Add the frozen (or fresh) okra to the onions and cook for about 5 minutes. ![]() Heat the oil in a deep skillet saute the chopped onion, stirring occasionally, until golden.Ģ. can, diced tomatoesġ teaspoon of freshly ground coriander seedġ. bag of frozen okra (whole or cut), or fresh okra, tips trimmedġ ½ cups tomato sauce, or 14.5 oz. (Note: if you use zucchini, you won’t have to cook it as long as the recipe states.)ġ lb. Not into okra? You can substitute your favorite in-season vegetable. Zucchini, green beans or eggplant work well in this recipe, too. Also, do share your food pictures with me over on Instagram and Pinterest when you do try the recipe out.Here is a wonderful recipe to serve during Lent, or anytime. So, you definitely can make this in advance.ĭo make this amazing mutton/lamb recipe for yourself and your loved ones. Step 3: Once tender-crisp, squeeze with lemon and garnish with parsley. Also, this tastes the nicest the next day. Step 2: Saute the onion, garlic and okra in olive oil. So, this is really, a winner of a recipe, I have for you here. At the same time the texture that the sliced onions and okra create, make it a great curry. ![]() Now, are you wondering, why have I been using the words curry and stew interchangeably? That is because, the runny gravy makes the bhindi gosht a hearty soup/stew recipe. Hence, it is actually the meat, on the bone, and the okras, that lend this delicious curry/stew its flavours. Apart from these two, it is only some garam masala in the end that flavours the stew. The tang in this, one pot recipe, comes from the tamarind pulp and the heat from the fresh chilis and chili powder. As quickly as this gets cooked, it is pretty easy as well. Having said that, let me also tell you, there are not many masalas that go into this mutton curry. My bhindi gosht (Indian lamb and okra stew) is a flavour bomb, truly. And if you happen to be a bhindi ( okra) lover, then this is a must try recipe for you. Moreover, it is a great change from your regular mutton or lamb curries. This delicious and easy stew recipe is spicy, tangy and super comforting, at the same time. And that is because, it is just so perfect the way she’s always made it that, I don’t have thing to add or omit anything from it. ![]() Now, this is a recipe that I’ve picked up from maa, without any changes. And let me tell you, all the three ways are lip smacking good. So, that I can have it with some plain steamed rice once, or just as is with some lemon juice squeezed over and with some toasted breads, another time. When I make this, it is generally a big batch, that lasts me at least 2-3 days. ![]() And that is why, this works very well as a soup and as a side dish. This is a lamb curry recipe with a thin and runny gravy. And even if you don’t, you can’t miss this delectable recipe! It is my bhindi gosht or Indian lamb and okra stew. Temperatures are dropping by the hour and my need to have warming and spicy food is growing at the same rate! Do you echo my feelings? If yes, then I have a very delicious stew recipe for you, for the season. Jump to Recipe A delicious, spicy and tangy mutton/lamb stew that is quick to make and absolutely delectable to taste!
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