A ragout is a spicy stew, which is popular in Tunisia, since okra is also a popular vegetable is. In this part of the world it is no wonder that it features in some Tunisian ragout recipes. Because of the additional spices Tunisian ragouts can be extremely tasty although somewhat hot.
This recipe is a traditional Tunisian dish.
1 large onion
3 cloves of garlic
8 oz [220g] okra
1 lb [450g] boned leg of lamb
3 tbsp [45 ml] extra-virgin olive oil
1 tsp [5g] harissa [optional]
1 tsp [5 g] paprika
1 tsp [5g] caraway seeds
3 to 4 hot chillies, depending on taste
salt and pepper to taste
TO MAKE THE OKRA RAGOUT
Peel and chop the onion
Crush the cloves of garlic
remove this stems from the okra
Cut the lamb into large pieces
Heat the olive oil in a large saucepan add the lamb and fry to brown. Season with the salt and pepper to taste. Mix the chopped onions and crushed garlic cloves into the meat. Mix well And then stir in the tomato paste and harissa.
Mix the paprika and caraway seeds thoroughly into the meat mixture. Pour 3 cups [750ml] into the saucepan, simmer the meat for about 1½ hours until the lamb is very tender.
Add the okra and the chillies and simmer for a further 15 minutes.
Divide the lamb amongst 4 plates arranging the okra in a circle around the meat. Remove the chillies from the saucepan. Pour the sauce from the saucepan over the meat in each plate. Serve the chillies separately.
Depending upon how hot you want the Tunisian okra ragout to be you can either increase or decrease the amount of chillies or harissa or even omit the harissa altogether.
Recipe added 28/2/2012