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African braised lamb with okra


  • Mix the tamarind paste with the warm water and set aside for 10-15 mins. Then push through a fine sieve and set aside. 
  • Heat a layer of oil in a large heavy-bottomed pot and brown the lamb all over. Remove. 
  • Then add a little fresh oil, if needed, and gently sauté the onions and garlic until tender, stirring and scraping the bottom of the pot as you do so. 
  • Add the allspice berries, bay leaves, chilli paste, brown sugar and about 1 tbsp tamarind puree. Stir well and briefly cook to toast the spices.
  • Then add the tomatoes with 1 cup stock and a generous amount of salt and pepper. Mix well and bring to the boil. 
  • Return the lamb, turn down the heat and gently cook for 40 mins, adding more stock if needed. 
  • Then mix in the okra and cook for about another 20 mins until the lamb is tender. 
  • When ready, stir in the harissa with 1 tbsp chopped parsley. Cook for a couple more minutes and then taste for seasoning. 
  • Serve the lamb on a bed of hot rice with a sprinkling of parsley. 
  • nb. White vinegar can be used instead of the tamarind puree.


  • 1 tbsp tamarind paste
  • ¼ cup warm water
  • olive oil
  • 1 kg cubed lamb
  • 2 large onions, finely sliced
  • 4-6 garlic cloves, crushed
  • 5-6 whole allspice berries
  • 3 bay leaves
  • 1 heaped tspn chilli paste
  • 1 tbsp brown sugar
  • 1 can diced tomatoes
  • 1-2 cups chicken stock
  • sea salt & freshly ground pepper
  • 12 okra, stalks trimmed
  • 2 tspn harissa (optional)
  • 2-3 heaped tbsp chopped fresh parsley
  • cooked yellow rice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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