Name: Okra and Lamb Khoresht
Cook time: 40 minutes
Total time: 1 3/4 hours
Yield: Serves 6-8
Ingredients: 350 g/12 oz okra; 300 g/11 oz potatoes; 1 medium onion; 4 large cloves of garlic; 1-2 dried or fresh chillies; 400 g/14 oz leg of lamb; 3 tablespoons vegetable oil; 1 heaped teaspoon turmeric; Salt and black pepper; 400 g/14 oz canned chopped tomatoes; 750 ml/1 1/4 pints boiling water; 100 g/3 1/2 oz tamarind paste dissolved in 200 ml/7 fl oz boiling water, then strained; 1 tablespoon tomato purée/tomato paste; 3 tablespoons lemon juice (optional)

Khoresht-e bamiyeh
Okra and lamb khoresht is cooked throughout Iran, and recipes vary in different regions. This version, from the south, is quite garlicky and spicy, and uses tamarind juice; the okra is cooked until soft and potatoes are added for texture and taste.

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