Okra Balmozat lamb

Ingredients

4 small lamb shanks

2 teaspoon ground cumin

2 teaspoon dried coriander

  Salt and pepper

2 tablespoons margarine

2 onions sliced ​​large

3 garlic cloves, minced

1 / 2 kg frozen okra

3 tomatoes, peeled, cut cubes

1 / 4 cup tomato sauce (paste)

2 cups chicken or beef broth (or water)

Of alkalinization

2 teaspoon coriander dry coarse

1 tablespoon margarine

3 garlic cloves, minced

Way

- Mixed with coriander, cumin, salt and pepper, and season with half the amount of Almozat good mixture Altaatbalh scrubs with spices by hand to cover every part of banana.

- Heat oven to 180 ° Celsius.

- Heat ghee in a pot on medium heat and brown Almozat from all sides and then lift the side.

- Add the chopped onion and garlic in the same pot, and stir until golden in color, and season with the rest of the amount of Altaatbalh mixture with stirring.

- Add the sauce and chopped tomatoes and cut Almozat and stir the mixture for 10 minutes until all ingredients are homogenous.

- Add broth, okra, cover the pot and leave until starts to boil and then put aside and put the mixture in an oven casserole.

- Coarse grind coriander, a little mortar.

- Heat ghee in a frying pan on medium heat and brown the chopped garlic until golden in color.

- Add the ground coriander, stirring constantly for two minutes.

- Frizzling sprayed over the okra is hot, Tajn placed in the oven for 40 minutes or until full maturity.

o can be used fresh okra directly in this case take into account the amount and duration of the cooking broth.

o can be cooked with okra Almozat on the fire directly.