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    Do Piazza

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    Do Piazza

    Serves: 8


    • 1kg goat or lamb, in large chunks
    • 4 tablespoons sunflower oil
    • 8 cloves garlic, chopped
    • 1 ½ teaspoons finely chopped ginger
    • 500ml water
    • 1 teaspoon salt
    • 3 onions, peeled and sliced
    • 12 black peppercorns
    • 1 stick cinnamon
    • 2 green chillies, halved
    • 2 teaspoons ground coriander
    • 1 teaspoon chilli powder
    • 4 plum tomatoes, chopped
    • 1kg okra, trimmed


    1. Fry the meat with half the oil in small batches in a large pan over a high heat. Brown the meat well. Put all the meat back into the saucepan with the garlic, ginger, water and salt. Bring to the boil then simmer over a medium heat for 1 hour if using goat, or 30 minutes for lamb.
    2. Meanwhile, heat the remaining oil in a deep pan and add the onions, peppercorns and cinnamon. Fry for 8-10 minutes until the onions caramelise. Add the chillies and cook for 2 minutes.
    3. Add the meat and all the juices to the onions, with the ground coriander and chilli powder and simmer for 5 minutes. Add the tomatoes and a little more salt and cook for a further 5 minutes. Finally add the okra and cook for 15 minutes. Adjust the seasoning. Transfer to a large bowl to serve.

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