Lamb chops with Indian spices
One of the top-selling dishes at London's Tamarind restaurant, Alfred Prasad creates an Indian-inspired lamb dish, served with fresh mint
Spiced okra curry
Serves 4
Easy
Prep:
Cook:
This dish from reader Arjmand
Sheikh, passed down from her Indian
great-grandmother, proves just
how delicious okra can be
Skip to ingredients
- 5 tbsp olive oil
- 400g onionssliced
- 500g okratrimmed, washed, dried and sliced into 2cm pieces
- 2 tomatoesdiced
- 1 red chillifinely chopped (or ½ tsp powdered)
- 2 tsp ground coriander
- handful fresh corianderroughly chopped, to serve
Nutrition: per serving
- kcal209
- fat16g
- saturates2g
- carbs13g
- sugars10g
- fibre6g
- protein5g
- salt0.04glow
Method
step 1
Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently – this will disappear and the tomatoes will become pulpy, about 10 mins.
step 2
Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.
