Last Updated on October 21, 2022 by Chef Mireille
This dish is a traditional dish of Hyderabadi cuisine. Hyderabadi cuisine, as it exists today, was developed in the mid 1800’s as a fusion of the Mughal’s who had come from Central Asia (modern day Uzbekistan & Tajikstan), Turkish and local Telugu. Foods had come from these foreign lands and then adapted to satiate local palates. While biryani is associated with Indian cuisine, it actually came from Turkey. However, more spices were added to create the flavorful fusion dish it is today.
Hyderabadi cuisine is rich in lamb dishes. I’ve already made one of these Daalcha Gosht and today I am presenting another variety made with one of my favorite vegetables, okra.
Okra Shorba
Prep Time: 45 minutes
Cook Time: 75 minutes
Yield: Serves 6
Ingredients:
- 1 1/2 lb lamb
- 2 finely chopped onions
- 2 chopped tomatoes
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red chile powder (Cayenne pepper)
- 1/2 teaspoon ground turmeric
- 1/4 cup oil
- 3/4 lb. okra
- 3 finely chopped green chiles
- 1 cup tamarind water (2 tablespoons tamarind pulp soaked in 1 cup boiling water for 15 minutes)
- 8 curry leaves
- 1 cinnamon stick
- 3 cloves
- salt, to taste (approximately 1/2 teaspoon)
Toss the lamb pieces with onion, tomatoes, ginger paste, garlic paste, red chile pepper, turmeric and 1/4 cup oil. Leave to marinate for at least 30 minutes and up to 24 hours.
Combine lamb with all of the marinade with 4 cups of water. Bring to a boil. Reduce to a simmer and cook until lamb is tender, approximately 45 minutes – 1 hour.
Add okra, chiles and tamarind water. Stir to combine. Add curry leaves, cinnamon and cloves. Stir to combine and cook until okra is cooked through, about 15 minutes. Add salt to taste.
This stew – tangy and spicy – is sure to please any lamb lover!
Let the simmering pot tempt you to make this at the soonest opportunity!
Mutton Shorba with Okra
Ingredients
- 1 1/2 lb lamb or mutton
- 1 tablespoon red chile powder Cayenne pepper
- 1/2 teaspoon ground turmeric
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/4 cup oil
- 1 cinnamon stick
- 3 cloves
- 8 curry leaves
- 2 finely chopped onions
- 2 chopped tomatoes
- 3 finely chopped green chiles
- 3/4 lb. okra
- 1 cup tamarind water 2 tablespoons tamarind pulp soaked in 1 cup boiling water for 15 minutes
- salt to taste (approximately 1/2 teaspoon)
Instructions
- In a large bowl, add the lamb pieces with red chile pepper, turmeric, ginger paste, garlic paste and 1/4 cup oil. Toss well until the meat is well coated with the spices,
- Leave to marinate for at least 30 minutes and up to 24 hours.
- In a large heavy pot, heat 2 tablespoons of oil.
- Add cinnamon and cloves, Fry for ½ a minute and then add the curry leaves.
- Add onions and stir fry until the onions are softened and turn translucent.
- Add marinated meat and stir fry for a few minutes to seal in the flavors.
- Add tomatoes, green chillies and 4 cups water.
- Bring to a boil. Reduce to a simmer and cook until lamb/ mutton is tender, approximately 45 minutes – 1 hour.
- Add okra and tamarind water. Stir to combine and cook until okra is cooked through, about 15 minutes.
- Add salt to taste and stir to combine.
Notes
Nutrition
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So it is lamb okra shorva (shorba) you teased us with on Instagram! Very mouthwatering shorba and even pictures came out great. We love shorva and it is a very common food in our household. I make it with lamb, chicken, and vegetables, though I have never used okra before. My preparation is slightly different. & do not add tamarind. I have one vegetable shorva coming up very soon.
Shorba with lamb and okra looks great.Very nice presentation .
wow okra and lamb.. Mir you are rocking.
Irresistible shorba, god wish i get that plate rite now from my lappy screen.
looks tempting, never usually prefer meat and veggie together, but this one indeed looks good
That’s one stunning dish Mir..I am reading about it for the first time..you have nailed it down so well!
I need to find curry leaves – and to adjust my not-so-good attitude about okra. But I’m loving this stew and would gladly give okra another chance.
I think this is a perfect introduction for those not big fans of okra. By keeping the okra whole and not cutting them, the slime factor that many people do not like is not there.
Okra & lamb , would love to taste this.. Beautifully presented..
What a yummy looking dish Mir. It sounds very flavorful and love the addition of okra in here.
Looks like a flavourful stew perfect with rice..