Lamb Rogan Josh
Kashmiri Lamb Stew
Okra are one of those vegetables that you either love or you hate. I love them, they have a beautiful bright green colour and are an amazing iconic shape. They are known for having a gelatinous texture, however when dry fried this shouldn't be an issue as they become crisp and tangy. This dish has similarities to the Japanese tempura - the main difference is that this recipe uses gram flour rather than wheat flour.
The okra are lightly flavoured with a few spices and flash fried.
I like to serve this as a nibble in a tall glass so they are standing upright with a plain thick yoghurt to dip them into - simple pleasures!
|Typical values*||per Serving|
|of which saturates (g)||0.3|
|of which sugars (g)||2.3|