This recipe is something different from others, I have gathered this recipe from a TLC by Roger Mooking. But I could say that this not the original recipe of that program because I have handled it with a twist by adding few Indian ingredients to give it in an Indian style.
This Okra meat recipe consists of variety of vegetables which gives a delicious taste, succulent texture when blended together. Also I have used very few spices(available in all kitchen) for a wonderful aromatic flavor. Let us move to the recipe…
- Ladyfingers / Okra / Vendakkai – ¼ kg
- Capsicum – 1 no (any colour)
- Onions – 3 nos
- Tomato – 1 ½ nos
- Ginger – 2 inch stick
- Garlic – 8 cloves
- Minced meat – ¼ kg
- Coriander seeds – 3 tsp
- Black peppercorns – 1 tsp
- Cumin seeds – 2 tsp
- Olive oil – 2 tbsp
- White vinegar – 2 tsp
- Red chilli powder – ½ tsp
- Turmeric powder – ½ tsp
- Chicken stock – 2 cups
- Salt to taste
- Grind the minced meat. Keep it aside.
- Finely chop the onions, tomatoes, capsicum and lady finger.
- Chop about four cloves of garlic into two pieces. Crush the rest of the garlic and ginger together.
- Take peppercorns, cumin and coriander seeds in mortar and crush them or coarsely ground them in a mixie.
- Heat oil in a tawa. Add the garlic pieces, when the aroma comes out, crumble the minced meat in the tawa and sprinkle the grounded powder and salt. Fry them till they turn brown in colour.
- Heat oil in a kadai, add the onions and fry till they are transparent.
- Add the capsicum and fry them for 5 mins, followed by lady finger , sprinkle little salt and the grounded spice powder.
- Cook till the ladyfingers change to dark green colour.
- Add chili powder along with crushed ginger-garlic and fry till the raw smell goes off.
- Add minced meat, tomatoes and vinegar. Fry them for 5 mins.
- Pour in the chicken stock, allow it to boil.
- Cover with the lid and wait till the gravy thicken and the oil separates and floats on the top of the gravy.
Serve hot with any rice and any Indian breads.
- This can be done with minced chicken or beef and also you can substitute mutton stock or beef stock instead of chicken stock.
- When you want this as gravy, remove from fire when the stock gets thicken..
- When you want to be dry, remove from fire when the whole stock evaporates.