Edam Okra with Umami

Ingredients

• 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

Directions

1. 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.

2. Heat up wok and deep fry the okra for 2 minutes and set aside.

3. Finely chop fresh coriander, fresh tomatoes, onion & garlic.

4. On medium heat, stir fry chopped onion, garlic & coriander into the pan.

5. Add chopped tomatoes, boiled lamb & AJI-SHIO® Flavoured Black Pepper and stir evenly.

6. Add tomato paste, cumin powder, lamb broth & AJI-NO-MOTO® and bring to a boil.

7. Add okra and set aside.

8. Glaze oil in a pan, add chopped garlic and coriander.

9. Add mixture to Edam Okra.

10. Garnish with fresh coriander.