Africhef for great South African Recipes and South African Cooking

Okra Recipes

This delicious Moroccan recipe highlights the culinary potential of okra. It makes a rich and very nourishing meal.

Tagine Ingredients

1 lb [450 g] tomatoes
1 lb [450 g] potatoes
1 lb [450 g] okra
2 lb shoulder of lamb
2 tsp [5ml] salt
1 tsp [5ml] ginger
½ tsp [2½ml] saffron
½ tsp [2½ml] turmeric
1 tsp [5ml] paprika
½ tsp [2½ml] chilli pepper
1 tsp [5ml] coriander

4 fluid oz [120 ml] vegetable oil, preferably extra virgin olive oil.

4 tbsp [60ml] finely chopped parsley
Water for cooking

To make the okra and potato tagine

Blanch, peel and chop the tomatoes
Peel the potatoes and cut them into 1 inch pieces
Trim the okra stems
Cut the shoulder of lamb into 2 inch pieces
Dilute the saffron in 5 tbsp [75ml] water

Heat the oil slightly in a large saucepan add the ginger, saffron, turmeric, paprika, chilli pepper the meat and 1 1/2 teaspoons of the salt. Fry gently for 10 minutes making sure that you stir frequently to prevent burning.

Add enough water to the pan to cover the ingredients by slightly over 1 inch and bring to the boil. Cover the pan and reduce the heat and simmer for 60 minutes or until the meat is tender [ depending on the quality of the lamb you might find takes a little bit longer or even shorter to cook] Using a slotted spoon remove the lamb and set to one side

Put the potatoes and tomatoes in the pan with the parsley and coriander and stir well. Should you find it necessary add slightly more water and bring to the boil. Cover the pan and reduce the heat and simmer stirring occasionally until the potatoes are cooked.

Using another saucepan add the okra sprinkled with the remaining salt. Add 6 tbsp [90ml] of the juices in which the meat was cooked, together with a little water.

Bring the okra to the boil. Cover the pan and cook for about 15 minutes until the okra is tender.

Return the meat to the pan in which it was originally cooked. Stir well and simmer for a few minutes to heat through.

Spoon the mixture from the meat pan into a large, warmed serving dish and top with the okra.

This okra and potato tagine is quite satisfactory when served on its own it can however be served with couscous grains.

On its own the dish should serve six.


THANKS!... Africhef


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