Braised lamb with okra

Directions

1. Heat the red palm oil in a pan, add the meat in batches and fry until browned all over.

2. Remove the last of the meat from the pan, add the onions and fry for 5 minutes then stir in the tomatoes and fry for 4 minutes more before adding the meat back to the pan.

3. Stir in the tomato puree and cook, covered, for 5 minutes more.

4. At this point add water to come half way up the contents of the pan.

5. Stir in the bouillon cubes and season to taste.

6. Bring back to a simmer, add the okra, cover and cook for 30 minutes, or until the meat is tender. In the meantime, cook the rice in a pan in double its volume of water.

7. Boil for about 25 minutes, or until the rice is tender.

8. Serve the stew accompanied by the rice.

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