Best 3 Lamb Tajine With Apples And Baby Okra Recipes

SMOKY OKRA

Steps:

• Preheat a grill to medium high. Toss 1 pound okra with 1 tablespoon vegetable oil and 3/4 teaspoon each salt and smoked paprika. Thread the okra across 2 skewers, leaving a bit of space between each piece. Grill until tender and charred, 4 to 5 minutes per side.

MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)

Steps:

• Trim the baby okras and wash in cold water and then place in a colander to drain.
• In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
• Add the crushed garlic and chopped onions to the meat and saute till brown.
• Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
• Add in all the spices and salt and give it a good mix.
• Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
• Add in the trimmed okras and bring to boil.
• Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
• Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
• Remove from heat and serve with rice.

LAMB TAGINE WITH OKRA AND QUINCE

Steps:

• Using the grating disc in food processor, grate one onion and set aside.
• Using chopping blade in food processor, mince the garlic and set aside. Mince jalapeno, then chop the two remaining onions and set aside. (Do not combine with the minced garlic or grated onion, since ingredients are added to the simmering tajine at different times.) Chop cilantro and parsley, then set aside.
• Heat olive oil in bottom of tagine or dutch oven with a tightly fitting lid. Brown lamb, adding salt and pepper to taste. Add grated onion, saffron, ginger, paprika, cilantro, parsley and garlic and stir with the browned lamb. Add the can of tomatoes and bring to boil. Reduce heat and simmer for 45 minutes stirring occasionally.
• Meanwhile toast cumin seed in a small skillet until fragrant, just a few minutes. Allow to cool, then grind in spice grinder. The Saveur recipe calls for 1/2 teaspoon of ground cumin, but you might want to use all that you ground. Or save the rest for another use.
• After lamb has been simmering for 45 minutes, add chopped onions, jalapeño, and 1/2 teaspoon (or more if you want) of toasted ground cumin, then simmer 45 minutes more.
• Meanwhile poach the quince. Cut each quince into 6 slices, leaving skin on and removing core and seeds. Using a large skillet, poach the quince in simmering salted water until tender, about 10 minutes. Drain off almost all of the poaching water, reserving about 2--3 tablespoons in the skillet. Add 2 tablespoons of butter, 2 tablespoons of sugar, and the cinnamon, making a syrup. Cook fleshy side down until glazed, about 20 minutes. Turn over and brown the skin side. Keep warm to serve with the lamb.
• Simmer okra in a small amount of water until tender, about 5 minutes. Drain and add to tajine. (The Saveur recipe just adds the okra to the tajine after it has simmered for the 90 minutes. But when I did this before, I simply could not get my okra tender within a few minutes. Once the okra had finally cooked sufficiently, it seemed that some of the other ingredients, like the garlic and cumin, had overcooked, resulting in a bitter flavor. So to get the flavor right, I cook the okra separately).
• To prepare couscous, add 1 cup of boiling water to 1 cup of couscous. Cover and let stand for 10 minutes. Then fluff with a fork.
• To plate, serve tajine over the couscous and garnish with the quince. If you have any preserved lemon, add a little to the plate with a few sprigs of cilantro.