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Ingredients (14)

• 1 tbsp olive oil
• 1 large brown onion, thinly sliced
• 4 garlic cloves, crushed
• 3 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp mixed spice
• 500g lamb rump steaks, cut into 2cm pieces
• 70g (1/4 cup) tomato paste
• 2 x 400g can diced tomatoes
• 250ml (1 cup) water
• 312g pkt frozen chopped okra
• 2 tsp pomegranate molasses
• 1/4 cup fresh continental parsley leaves, to serve
• 3 cups cooked rice, to serve

Method

• Step 1 Heat the oil1 tbsp olive oil in a large wok or saucepan over medium heat. Cook the onion1 large brown onion, thinly sliced, stirring occasionally, for 5 minutes or until softened. Add the garlic4 garlic cloves, crushed, coriander3 tsp ground coriander, cumin2 tsp ground cumin and mixed spice2 tsp mixed spice. Cook, stirring, for 1 minute or until fragrant.

  

• Step 2 Add the lamb500g lamb rump steaks, cut into 2cm pieces to the pan and cook, stirring occasionally, for 3-4 minutes or until browned all over. Add the tomato paste70g (1/4 cup) tomato paste and stir to combine. Add the canned tomato2 x 400g can diced tomatoes and the water250ml (1 cup) water, then bring to a simmer. Reduce the heat to medium-low and simmer, covered, for 45 minutes or until the lamb is tender.

  

• Step 3 Add the okra312g pkt frozen chopped okra and molasses2 tsp pomegranate molasses to the pan and cook, stirring occasionally, for 8-10 minutes or until the okra is tender. Season. Sprinkle the stew with parsley leaves1/4 cup fresh continental parsley leaves and serve over rice3 cups cooked rice.