👨‍🍳 Instructions

1. 1

   Prepare the okra: Ensure the okra is completely dry after washing and trimming. This is crucial to prevent sliminess. If using larger pods, cut them into 1-inch pieces.

   ⏱️ 10 minutes
2. 2

   Sear the lamb: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the lamb cubes in batches, ensuring not to overcrowd the pot. Sear on all sides until nicely browned, about 5-7 minutes per batch. Remove the browned lamb and set aside.

   ⏱️ 15 minutes
3. 3

   Braise the lamb: Reduce the heat to medium (around 175°C / 350°F). Add the seared lamb back to the pot. Pour in the water or lamb broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover the pot tightly and let it braise for 1 hour, or until the lamb is almost tender. Check occasionally and add a little more liquid if it becomes too dry.

   ⏱️ 1 hour
4. 4

   Add aromatics and tomatoes: Stir in the crushed tomatoes, salt, black pepper, and coriander powder. Add the whole head of garlic (unpeeled, root end trimmed). Bring the mixture back to a gentle simmer.

   ⏱️ 5 minutes
5. 5

   Add okra and simmer: Gently add the prepared okra to the pot. Stir to combine, ensuring the okra is mostly submerged in the sauce. Cover the pot again and continue to simmer for another 30-40 minutes, or until the okra is tender but not mushy, and the lamb is fully cooked and fork-tender. The sauce should have thickened slightly.

   ⏱️ 40 minutes
6. 6

   Finish and serve: Stir in the fresh lemon juice and most of the chopped cilantro. Taste and adjust seasoning with salt and pepper if needed. Remove the whole garlic head before serving, or instruct diners to squeeze the softened, sweet garlic cloves from their skins onto their plates. Serve hot, garnished with the remaining cilantro.

   ⏱️ 5 minutes