← Nouns Cooking · Moroccan

Ingredients

• 600 g lamb shoulder, cut into chunks
• 400 g small okra (fresh or frozen)
• 1 tbsp lemon juice
• 4 tbsp Olive oil
• 1 Onion, chopped
• 3 cloves Garlic, crushed
• 3 tbsp Tomato purée (paste)
• 1 tbsp Harissa
• 1 tsp Ground coriander
• ½ tsp ground caraway
• 1 tsp Paprika
• 1 Cinnamon stick (optional)
• 1 tsp Salt
• ½ tsp Black pepper
• 750 ml Water

Method

1. Trim just the tough caps off the okra without cutting into the pods, then toss with the lemon juice. This keeps them from turning slimy.
2. Heat the oil in a heavy pot over medium-high heat and brown the lamb with the onion for 8 min.
3. Stir in the garlic, tomato paste, harissa, coriander, caraway and paprika and fry for 2 min. Add the cinnamon stick, salt, pepper and water, bring to the boil, cover and simmer for 50 min.
4. Add the okra and simmer uncovered for 20–25 min, shaking the pot rather than stirring, until the okra is tender, the lamb soft and the sauce thick enough to coat a spoon.
5. Taste for salt and heat, and serve with bread or plain couscous.

Tips

• Frozen whole okra works well; add it straight from the freezer.
• Chicken thighs make a quicker gnaouia: simmer them for 25 min before adding the okra.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Amour de Cuisine Cooking With Alia