Moroccan lamb k’dra with sweet potatoes and okra
This is a Berber dish which is often prepared with large cuts of meat, such as shanks, knuckle or sheeps’ heads, which are removed at the end of the cooking and arranged around a mound of couscous. The vegetables are arranged on top and the cooking broth is served separately to spoon over the dish.INGREDIENTS
- 6–8 lamb shanks, trimmed and cut into bite-sized pieces
- 6 onions, halved lengthways and sliced crossways
- a pinch of saffron threads
- 2 cinnamon sticks
- 1 teaspoon ground black pepper
- 2 sweet potatoes, peeled, halved lengthways and thickly sliced
- 2 tablespoons ghee, smen or butter
- 250 g fresh okra
- freshly squeezed juice of 1 lemon sea salt
- crusty bread or Plain, Buttery Couscous, to serve
Serves 6–8
METHOD
- Put the lamb in a tagine or large heavy-based casserole with half of the onions, saffron, cinnamon sticks, and black pepper. Pour in enough water to cover the meat and bring it to the boil. Reduce the heat, cover with a lid and simmer gently for about 1½ hours (top up with water if necessary).
- Add the sweet potatoes, the ghee and the rest of the onions. Simmer for a further 20–25 minutes, until the potatoes are tender. Meanwhile, toss the okra in the lemon juice, leave for 10 minutes, then drain. Add the okra to the casserole and simmer for a further 5–10 minutes, until the okra is cooked through but still retains a crunch.
- Season to taste with salt and serve with crusty bread or Plain, Buttery Couscous.