Lamb with Okras

For lamb with okras, season the meat cubes and rub with the fennel herb. Leave in the refrigerator for one hour.

Then dust the meat cubes with the flour. Heat the oil and garlic in an ovenproof saucepan. Remove the garlic. Brown the meat cubes gradually and then remove from the cooking pot.

Peel onion and chop finely. Wash okras, remove stems and cut into bite-sized pieces. Wash celery and cut into cubes. Wash and finely chop parsley.

Sauté onions in the same pot until soft. Add okra, celery, parsley and wine and bring to a boil. Add the meat cubes again and simmer on low heat with the lid closed for 15 min.

Mix crème fraîche and sour cream, add to the meat and simmer on low heat for another 20 min.

Preheat the oven to 170 degrees Celsius. Add tomato juice and thyme to the meat. Cover and simmer in oven for 30-45 min until meat is tender.

Serve lamb with okras hot!

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