Lamb And Okra Curry

(Liberty Leg of Lamb)


  • 120g ghee
  • 1 teaspoon cumin seeds
  • 4 large cloves of garlic, crushed
  • 2.5cm piece ginger, peeled and grated
  • 2 onions, finely chopped
  • 5 teaspoon curry powder
  • 500g HORIZON Lamb Boneless Liberty Leg of Lamb (use the balance for Steaks or kebabs), cut into 2cm pieces
  • 400g can tomatoes
  • 250g okra, cut into 1.5cm pieces
  • 1/4 tsp garam masala
  • 1 tablespoon chopped coriander
  • 1 fresh, long green chilli, finely chopped


  1. Heat ghee in a heavy-based frying pan, add cumin seeds and cook over medium heat until browned.
  2. Add garlic, ginger and onion and cook, stirring occasionally, over low heat, for about 10 minutes until golden.
  3. Add curry powder, lamb and tomatoes and their juice and cook over medium heat for 2 minutes.
  4. Cover and cook over low heat for about 30 minutes until mixture is thick and ghee rises to the surface.
  5. Add 1 cup water, cover and cook, stirring occasionally, over low heat a further 30 minutes or until lamb is tender.
  6. Stir in okra and cook a further 10 minutes.

Serve sprinkled with garam masala, coriander and green chilli.

Serves 4