Lamb and Okra in Rich Tomato Sauce with Garlic Confit
Ingredients Garlic confit Method 1.In a large, deep saucepan, heat oil over medium heat; cook lamb, in batches, for about 2-3 minutes or until browned all
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Ingredients
- 1 tablespoon olive oil
- 1 kilogram boneless lamb shoulder, trimmed, chopped coarsely
- 2 medium brown onions, chopped coarsely
- 1 kilogram tomatoes, chopped coarsely
- 1 litre (4 cups) water
- 200 grams okra
- 1/2 cup fresh mint leaves, loosely packed
- Garlic confit
- 1 teaspoon coriander seeds
- 1 teaspoon cardamom seeds
- 30 grams butter
- 5 cloves garlic, sliced thinly
- 1 teaspoon dried chilli flakes
- 1 teaspoon salt
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