Tomato based and umami rich stew with lamb and lady finger (okra), which is popular in Arab.
- 2 pounds (1kg) boneless lamb
- 11 ounces (300g) fresh tomatoes
- 2 onions
- 1 pound (400g) okra
- 3.5 ounces (100g) tomato paste
- 4 cardamon
- 1tbsp AJI-SHIO® Flavoured Black Pepper
- 1tbsp AJI-NO-MOTO® (MSG)
- 2 cinnamon sticks
- 6 garlic cloves
- 1tbsp coriander seed
- 1tbsp coriander seed powder
- 5 ounces (150g) fresh coriander
- 3 bay leaves
- 1tbsp salt
- 1tbsp black pepper
- 1tbsp cooking oil
- 1 cup lamb broth
Boil the lamb in 2 liters of water with bay leaf, cinnamon, coriander seed, cardamom, AJI-NO-MOTO®, onion & black pepper for 1 hour on medium heat.
Heat up wok and deep fry the okra for 2 minutes and set aside.
Finely chop fresh coriander, fresh tomatoes, onion & garlic.
On medium heat, stir fry chopped onion, garlic & coriander into the pan.
Add chopped tomatoes, boiled lamb & AJI-SHIO® Flavoured Black Pepper and stir evenly.
Add tomato paste, cumin powder, lamb broth & AJI-NO-MOTO® and bring to a boil.
Add okra and set aside.
Glaze oil in a pan, add chopped garlic and coriander.
Add mixture to Edam Okra.
Garnish with fresh coriander.
Umami comes from...