Name: Lamb, potato and okra curry
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 medium brown onion (150g), chopped coarsely; 1/2 cup (50g) mild curry paste; 750 gram (1½ pounds) minced (ground) lamb; 1/2 cup (125ml) water; 400 gram (13 ounces) canned tomato puree; 2 medium potatoes (400g), chopped coarsely; 185 gram (6 ounces) okra, trimmed

Ingredients

1 medium brown onion (150g), chopped coarsely

1/2 cup (50g) mild curry paste

750 gram (1½ pounds) minced (ground) lamb

1/2 cup (125ml) water

400 gram (13 ounces) canned tomato puree

2 medium potatoes (400g), chopped coarsely

185 gram (6 ounces) okra, trimmed

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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