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Bhindi gosht: recipe illustration
Meat

Bhindi gosht

A tender lamb stew simmered with okra in a well-spiced onion and tomato sauce. The okra partly melts into the sauce, and it's a much-loved Sunday feast dish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the okra, dry it and slice it into rounds. Dry-fry it in a pan for 5 minutes over medium heat to reduce its sliminess, then set aside.
  2. In a casserole dish, heat the oil and brown the sliced onions for 10 minutes over medium heat.
  3. Add the meat and sear it for 5 minutes on all sides.
  4. Stir in the garlic, ginger and spices (cumin, coriander, chilli, turmeric) and cook for 2 minutes.
  5. Add the chopped tomatoes and salt, cover and cook for 15 minutes, stirring now and then.
  6. Pour in the water, cover and simmer gently for 45 minutes, until the meat is tender.
  7. Add the okra and garam masala, then cook uncovered for another 10 minutes.
  8. Sprinkle with coriander and serve with basmati rice.

Variations and tips

Chicken version. Replace the lamb with 600 g of chicken thighs and cut the simmering time to 25 minutes.

Vegetarian version. Leave out the meat and cook the okra a little longer; add cooked chickpeas for protein.

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