Ingredients ½ 1× 2× 3×

• 1 kg veal or lamb shanks
• 600 g small fresh green okra
• 1 litre fresh strained tomato juice
• 2 tablespoons tomato paste
• 1 whole head of garlic, crushed
• 1 bunch fresh coriander, chopped
• 1 tablespoon ground dried coriander
• 1 large onion, chopped
• 2 tablespoons ghee, salt, black pepper and cardamom

Instructions

1. Simmer the shanks with the onion and aromatics for an hour and a half until fully tender
2. Trim the okra caps into a cone shape, wash and dry well, then sauté quickly in a spoon of ghee for 5 minutes
3. In a wide pot heat the ghee and cook the chopped onion with half the garlic until pale golden
4. Add the tomato juice, tomato paste, black pepper and a pinch of sugar and simmer the sauce for 15 minutes
5. Add the okra, the boiled shanks and 2 cups of the meat stock and cook gently for 20 minutes
6. In a small pan heat a spoon of ghee and fry the remaining garlic with the dried and fresh coriander until fragrant
7. Pour the sizzle straight into the bubbling okra, turn off the heat and cover the pot for 2 minutes
8. Transfer the okra and shanks to a clay dish and bake for 10 minutes to brown the top, then serve hot