MEAT WITH OKRA
SERVES: 5–6
1 walnut-sized piece of tamarind paste
1 kg (2 lb 3 oz) beef or lamb stewing meat
60 ml (2 fl oz/¼ cup) oil
2 large onions, chopped
3 garlic cloves, crushed
375 g (13 oz/1½ cups) chopped, peeled tomatoes
2 teaspoons Baharat
2 teaspoons sugar
salt, to season
500 g (1 lb 2 oz) okra
Mashkoul, to serve
Soak the tamarind in 125 ml (4 fl oz/½ cup) warm water.
Trim the meat and cut into 2 cm (¾ inch) cubes. Heat half the oil in a heavy-based saucepan and brown the meat in batches, removing each batch to a plate.
Heat the remaining oil in the pan and gently fry the onion until translucent. Add the garlic, cook for a few seconds, then stir in the tomatoes, 125 ml (4 fl oz/½ cup) water, the Baharat and sugar. Season with salt.
Return the meat to the pan, then cover and simmer for 1–1½ hours, or until the meat is almost tender. The time will depend on the type of meat used.
Prepare the okra as directed. Rub the tamarind to separate the pulp from the seeds and fibres, then pass through a sieve, reserving the liquid.
Arrange the okra on top of the meat and pour the tamarind liquid over the top. Cover and simmer for a further 30 minutes, or until the meat and okra are tender. Do not stir once the okra is added — just shake the pan gently to distribute the flavours.
Serve with Mashkoul or another simple rice dish.
Recipe posted by Corne Liebenberg
