Mutton Shorba with Okra
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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