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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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