Ramadan recipe: Okra and lamb stew and millet roti

Serves: 4

Calories: 552

Ingredients

500 g lamb backstrap, cut into thick pieces

500 g baby okra (ladies finger), topped and tailed

2 x 400g, tins pureed tomatoes

1 medium onion, diced

2 garlic cloves, finely chopped

1 tbsp. tomato paste

250 ml stock or water

1 lemon, juiced

1 tbsp. clarified butter (ghee)

Salt and freshly ground pepper to taste

Instructions

Melt the ghee in a saucepan and saute the onion until soft, then add the garlic. Fry for a couple of minutes, then add the lamb and toss until sealed and lightly browned.

Add the tomato puree and tomato paste, season to taste with salt and pepper. If you think more liquid is needed, add the stock or water. Cover and simmer for 30 to 35 minutes.

Add the okra and cook for another 5 to 10 minutes. Add the lemon juice and remove from the heat.

Serve with millet roti or rice. 

Serves: 4

Calories: 111

Ingredients

2 cups black millet flour

1/4 cup whole wheat flour

Salt to taste

Ghee to serve

Instructions

Combine the millet flour, wheat flour and salt and add enough hot water to make a soft dough.

Divide the dough into eight equal portions.

Roll out each portion into a thin roti (Indian bread) of 150 mm.

Generously dust the rotis with dry millet flour to make the rolling easier.

Cook the rotis on a hot pan till both sides are light brown in colour.

Brush one side of the roti with melted ghee and serve hot.