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1
Cut off the top stems of the okra, taking care not to bruise them, and wash thoroughly.
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2
Wash and peel the potatoes and cut them into 4-5 cm/1 1/2-2 inch cubes.
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3
Peel and finely chop the onion.
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4
Peel and chop the garlic cloves.
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5
Deseed and chop the chillies.
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6
Using a pestle and mortar, crush the garlic and chilli together until mixed to a paste.
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7
Wash the lamb and dry it on kitchen paper.
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8
Trim off any skin and fat, and cut the meat into 4-5 cm/1 1/2-2 inch cubes.
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9
Heat the oil in a medium-sized, heavy-based saucepan and fry the onion until golden.
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10
Add the garlic and chilli paste and stir for a couple of minutes.
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11
Add the lamb, turmeric, salt and pepper to the pan.
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12
Mix well and fry lightly to seal the meat on all sides.
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13
Add the chopped tomatoes, boiling water and half of the tamarind liquid.
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14
Mix thoroughly.
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15
Reduce the heat, cover and simmer gently for 1 hour or until the meat is cooked: it should be tender enough to cut with a fork.
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16
Stir in the tomato puree/tomato paste and the potatoes.
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17
Cook for a further 15 minutes or until the potatoes are tender but not falling apart.
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18
Add more water if necessary.
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19
The liquid should now be reduced to about 500 ml/just under 1 pint.
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20
Add the okra to the pan and pour in the rest of the tamarind liquid.
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21
Cover and simmer for 20-30 minutes on a low heat until the okra is soft.
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22
Taste and adjust the seasoning, and add lemon juice if you prefer a tarter flavour.
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23
Serve in a shallow bowl with the meat at the bottom and the okra and potatoes arranged on top.
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24
Serve with plain rice (chelo).
