Click on the image, above to submit to Pinterest.

Mijoté d'agneau aux gombos (Braised Lamb with Okra)

Mijoté d'agneau aux gombos (Braised Lamb with Okra) is a traditional Malian recipe for a classic dish of lamb braised with okra in a tomato and red palm oil base that's served with rice. The full recipe is presented here and I hope you enjoy this classic Malian version of: Braised Lamb with Okra (Mijoté d'agneau aux gombos).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Lamb RecipesVegetable RecipesMali Recipes


Ingredients:

1kg okra, ends trimmed and finely chopped
2kg lamb, cut into bite-sized pieces
2 onions, chopped
2 tomatoes, chopped
2 tbsp tomato purée
3 tbsp red palm oil
6 Maggi cubes
2kg fragrant long-grain rice, washed and drained
salt and freshly-ground black pepper, to taste

Method:

Heat the red palm oil in a pan, add the meat in batches and fry until browned all over. Remove the last of the meat from the pan, add the onions and fry for 5 minutes then stir in the tomatoes and fry for 4 minutes more before adding the meat back to the pan.

Stir in the tomato purée and cook, covered, for 5 minutes more. At this point add water to come half way up the contents of the pan. Stir in the Maggi cubes and season to taste.

Bring back to a simmer, add the okra, cover and cook for 30 minutes, or until the meat is tender.

In the meantime, cook the rice in a pan in double its volume of water. Boil for about 25 minutes, or until the rice is tender.

Serve the stew accompanied by the rice.