This Moroccan recipe combines lamb, okra and courgettes into a wonderfully delicious tagine.
3 medium courgettes
1 lb [450g] okra
1 large onion
1/2 tsp [2½ml] saffron
2 lb [900 g] lamb [boned shoulder or leg will do equally well]
3 oz [75g] butter
1 tsp [5ml] black pepper
½ tsp [2½ml] powdered caraway
½ tsp [2½ml] turmeric
1 tsp [5ml] paprika
1½ tsp [7½ml] salt
Making the okra tagine
Top and tail the courgettes and cut into 1 inch [2½cm] rounds
Trim the okra stems
Finely chop the onion
Dilute the saffron in 5 tbsp of water
Cut the lamb into 2 inch pieces
Heat the butter in a large saucepan and add the lamb, onion, black pepper, caraway, turmeric, paprika and 1 tsp [7½ml] of the salt. Fry over low heat for 10 minutes stirring frequently to prevent the ingredients from burning.
Cover the ingredients by approximately 1 inch [21/2cm] of water and bring to the boil over high heat. Reduce the heat. Cover the pan and simmer for 60 minutes or until the meat is tender. When the meat is done remove it with a slotted spoon and reserve
Place the courgettes in the pan. Ensure you have just enough water to cover. Stir the ingredients well and bring to the boil, lower the heat and cover the pan. Simmer for 15 minutes or until the courgettes become tender.
Remove the sliced courgettes with a slotted spoon and place to one side.
Increase the heat and simmer ingredients in the saucepan until they become a creamy thick sauce.Using another saucepan add the okra, sprinkle with the remaining salt and 5 tbsp [75ml] of the sauce in which you cooked the meat.
Add a little water to ensure that the okra is covered to a depth of 1 inch [21/2cm] and bring to the boil. Reduce the heat and cover the pan. Simmer for 15 minutes until the okra is tender. Uncover the pan containing the okra and simmer the ingredients until the sauce is reduced.
Add the lamb and the courgettes to the sauce, stir well and simmer for a few minutes to heat throughout.
Spoon the lamb and courgettes into a warmed serving dish, layer the okra over the top and add any remaining sauce
You really don't need anything else to turn this tagine into a wonderful meal.
If you need to stretch the ingredients to serve more than 6 people it also goes very well with couscous