SPICY OKRA & LAMB SAUTÉ

Makes: 2 servings

2 tbsp (30 mL) olive oil

■

4 garlic cloves, coarsely chopped

■ 3 long green chilies, such as

■ cayenne or Holland, stemmed, seeded if you like, and thinly sliced

½ tsp (2.5 mL) fine sea salt

■

4 oz (114 g) ground lamb

■

2 tbsp (30 mL) tomato paste

■ 1 tbsp (15 mL) hot Turkish red

■ pepper paste

1 lb (454 g) small okra, stems ■ trimmed but left on

Urfa pepper or Aleppo pepper ■ flakes, for garnish

1. Heat oil in a 12-inch skillet over medium heat.

2. Add garlic, chilies, and salt and sauté until the chilies begin to soften, 2 to 3 minutes; do not let them brown.

3. Add ground lamb and cook, breaking up the meat with a fork, until no longer pink,

2 to 3 minutes.

4. Add tomato and pepper pastes and stir to coat the meat.

5. Add 1¾ cups (430 mL) water and bring to a boil, then lower the heat to a brisk simmer and cook for 5 minutes.

6. Add okra to the meat mixture, stir, and bring the liquid to a brisk simmer, then cook, partly covered, until the okra is just tender and the sauce is rich,

12 to 15 minutes. Garnish with pepper flakes.