Grandma’s Stuffed Okras (Okra Stuffed with Mince Meat in Gravy)
This recipe is a family favorite that has been passed down for several generations. Nobody makes it as good as my grandma, but I followed this recipe, and it turned out better than expected. It’s a heartwarming dish that can be enjoyed with flatbread or rice for a memorable lunch or dinner with the family.
Ingredients
- 20-25 okra pods
- 250 grams of minced meat (beef or lamb)
- 1 tbsp ginger-garlic paste
- Salt and pepper (to taste)
- 2 tbsp clarified butter
- 2-3 onions, finely chopped
- 500 grams of fresh tomatoes (crushed or diced)
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp of paprika
- 2 tbsp of cooking oil
- 2 cups chicken stock
- 2-3 green chilies, finely chopped (for garnish)
- Fresh coriander leaves, chopped (for garnish)
Instructions
- Rinse the okra pods under cold water and pat them dry. Trim the tops and bottoms of the okra pods. Be careful not to cut through the sides. Make a lengthwise slit in each pod, creating a cavity for the stuffing. Set the okra pods aside.
- In a mixing bowl, combine the minced meat with ginger-garlic paste and salt and pepper to taste. Set aside for a few minutes for the meat to absorb the flavors.
- Take a shallow pan, add a tablespoon of clarified butter, and cook the minced meat on low heat for 10-15 minutes. Then set it aside to cool.
- Stuff each okra pod with the prepared minced meat mixture, gently pressing the filling into the cavity. Be sure not to overstuff the okra, or it may burst during cooking.
- Heat the remaining clarified butter in a frying pan over medium heat. Place the stuffed okra pods in the pan and cook for about 5 minutes, allowing them to lightly brown on the bottom.
- Carefully flip the okra pods to the other side and continue cooking for an additional 5 minutes, or until they are lightly browned.
- Get a separate large skillet and heat the cooking oil. Add the chopped onion and minced garlic, allowing them to turn golden brown. Then add in the tomatoes, chicken stock, ground cumin, paprika, and salt. Mix well until all the ingredients are evenly incorporated. Let it simmer over medium heat until a gravy-like consistency is achieved.
- Gently place the stuffed okras in the gravy so they are partially submerged. Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the okra is tender.
- Once cooked, remove the pan from the heat and let it sit for a few minutes to allow the flavors to meld together.
- Garnish with freshly chopped coriander and green chilies before serving.
Notes
Additional Nutritional Value:
Protein: 20-25 grams | Fat: 18-20 grams | Carbohydrates: 25-28 grams | Fiber: 5-7 grams