Okra Shorba – Hyderabadi Okra & Lamb Stew

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Last Updated on October 21, 2022 by Chef Mireille

Okra Shorba, Hyderabadi Cuisine

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.

cooking -edit

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!

Shorba - edit

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Mutton Shorba with Okra

Prep Time15 minutes
Cook Time1 hour 15 minutes
Servings: 8 people
Calories: 223kcal

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

Do not cut the okra because it will make your shorba slimy.

Nutrition

Calories: 223kcal | Carbohydrates: 9g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 209mg | Potassium: 581mg | Fiber: 3g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 40mg | Calcium: 90mg | Iron: 3mg
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Comments

  1. 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.

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