serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp olive oil
- 2 large onions, roughly chopped
- 1 tsp salt
- 3 large tomatoes, roughly chopped
- 1 tbsp tomato paste
- 300 g lamb, cut into 4 cm chunks
- ¼ cup dill leaves, roughly chopped
- ¼ cup coriander leaves, roughly chopped
- 4 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- Chilli powder, to taste (optional)
- 1 beef stock cube
- 500 g okra, trimmed, halved
- 3 – 4 cups boiling water
- Steamed jasmine rice, to serve
Instructions
- Heat the oil in a large, heavy-based saucepan. Add the onion and salt and cook, stirring, until golden. Stir through the tomatoes and cook until softened, followed by the tomato paste. Cook for a further minute.
- Add the lamb and herbs to the pan and mix for 2 minutes, followed by the garlic, chilli and chilli powder to taste (if using!). Crumble in the beef stock cube, mix well to combine and allow the meat to cook for 3 minutes.
- Add the okra to the pan and pour in enough boiling water to cover the meat and vegetables. Cover and simmer for 15-20 minutes.
- Serve the okra and meat stew with jasmine rice.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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