Okra with apricots from Winter Food by Jill Norman
Unlikely as this may sound, it is an excellent way of cooking okra that comes from the Caucasus, and it is very easy, too. Prunes could be used instead of apricots.
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Ingredients
- 1 tablespoon sunflower oil or 15 g butter
- 1 medium onion, chopped
- ¼ teaspoon ground mace
- ¼ teaspoon turmeric
- 2 tablespoons tomato purée
- juice of ½ lemon
- 200 ml vegetable or chicken stock
- salt
- freshly ground black pepper
- 300 g small okra, stalks removed
- 10 dried apricots, halved
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