Before my marriage it was always roti in breakfast at my mom’s place…..and my mom use to make different sabzi or salan or curry to go with it everyday. My mom adds minced lamb meat or lamb pieces to most of the vegetables when she is making side dishes for roti or rice. I remember how I use to skip eating vegetables and pick up lamb meat pieces from the curry. Potato and Okra are my favourite vegetables and when my mom use to add meat to this, I use to serve those veggies too in my plate…but for the rest like taro root, drumstick, etc., I simply use to skip the vegetables….but after marriage…the scene at my MIL’s place is quite different. She never adds meat to vegetables. She cooks meat and vegetable dishes separately. Though I like and enjoy both the styles of cooking….I experiment the combo of two different styles at times….
Last night when my mom made this simple bhendi-gohst ka salan, I took some really quick pictures as this is one of my favourite recipe and for me a perfect accomplishment with piping hot roti’s. Though this recipe sounds simple, it tastes awesome. Tender okra when cooked in the juices of lamb meat tastes delectable and the lamb meat when cooked with simple spice mix tastes yum. So what are you waiting for….if you have not tried okra and lamb meat combo before then try out now….
- ½ kg. Bhendi/Bhindi/Okra/Lady’s Finger
- 300 gms. Lamb Meat
- 1 Onion, peeled and sliced
- ½ tbsp. Ginger-Garlic paste
- 1½ tbsp. Red chili powder
- ½ tbsp. Coriander powder
- ¼ tbsp. Turmeric powder
- 2-3 springs fresh Coriander leaves, chopped
- Marinade lamb meat with red chili powder, turmeric, salt and ginger-garlic paste for 30 minutes.
- Wash bhendi/okra and pat dry with a kitchen tissue/napkin. Trim off the ends and cut them into 2 inch pieces.
- In a pressure
cooker add oil and to this add sliced onions, when they turn translucent, add marinade lamb meat and fry till meat starts to change color. This may take 6-7 minutes.
- Add ½ glass of water and mix well. Place the lid and cook for 5-6 whistles are until the meat is tender. Let the pressure release.
- Now add bhendi and mix well. If there is no water or less water then add ¼ cup of water. Cook on low and covered till bhendi turns soft. This will take 9-10 minutes depending on how tender and fresh your okra is.
- Garnish with chopped fresh coriander leaves and serve with roti or rice.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
If you are looking out for flavoursome and yummy recipes which are mostly made during Eid-ul-Adha or Bakrid or Bakreed then click on this link Eid-ul-Adha Recipes to check out the page loaded with delicious meat recipes….