Moroccan Tajine of Lamb with Okra Recipe - CookingWithAlia - Episode 40

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken reduces fat content, while beef is often less expensive.

okra

🥗Healthier: green beans

💰Cheaper: zucchini

Green beans provide a similar texture, while zucchini is often more affordable.

Prepare the tomatoes and okra by cutting the ends and rinsing the okra thoroughly with cold water.

Drizzle 3 tablespoons of cooking oil in a saucepan and heat on medium.

Add 1.5 pounds of lamb shoulder chops and all the spices (saffron, turmeric, ginger powder, pepper) to the saucepan.

Cover the saucepan and let the meat cook for 5 minutes.

Cover the meat with water and let it cook for 15 to 20 minutes.

Remove the meat and reserve it on a separate plate.

Add the 4 tomatoes and 1/4 cup of chopped parsley to the saucepan and let it cook for 15 to 20 minutes until it becomes a thick puree.

Crush the tomatoes and scoop some of the sauce into a separate saucepan.

Return the meat to the original saucepan with the tomatoes and taste the sauce, adjusting salt and pepper as needed.

Cook the meat with the tomatoes until it is easily detached from the bone.

In the separate pan, add half a cup of water to the tomato sauce and cook the okra for 15 minutes, ensuring it has a little crunch.

To present the tagine, place the meat and tomatoes first, then cover with the okra.

Cooking Techniques

Equipment Needed

Spice Level: