Bhindi Gosht

1. In a deep pot, heat up the oil. Add your chopped okra and fry this for 5 minutes on a medium/high heat, until the okra begins to get lightly golden.
2. Remove the okra using a slotted spoon and set aside

3. Remove half the oil from the pot (you can re-use this oil for any future cooking)
4. Add in your onions. Fry these lightly on a medium high heat until they begin to turn translucent.
5. Add the meat, garlic and ginger, Fry this up, stirring often, until the meat is no longer pink.
6. Add all the spices, tomatoes and 375ml/1.5 cup of water for lamb OR 750ml/3 cups water for mutton.
7. Bring to a boil, then cover and simmer this on low for 1hr for lamb OR 1hr 45 mins for mutton. Keep checking in between, just to make sure there is enough water and nothing is burning
8. Take off the lid. There should be a bit of moisture in the pot.

9. Turn the heat to high and dry this moisture off, stirring constantly. You want to keep doing this until the gravy begins to catch at the pan unless you scrape it off and the oil begins to separate from the curry.

10. Add the reserved okra, the onions which were to add at the end and 125ml/1/2 cup of water.
11. Turn the heat down to a low, cover and simmer for 10-15 minutes.

12. Garnish with coriander just before serving. Enjoy!