Quick & Easy

Lamb, potato and okra curry

lamb, potato and okra curry



1.Heat large oiled saucepan; stir onion and curry paste, until onion softens. Add lamb; stir until browned.
2.Add the water and puree; bring to the boil. Add potato; simmer, covered, about 25 minutes or until potato is tender. Add okra; simmer, covered, about 15 minutes or until tender. Season to taste.

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern US cooking, and often serves as a thickener in stews. If okra is unavailable, use trimmed green beans or quartered patty-pan squash.


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