Lamb 600 g, lean (from the leg)
Okra 300 g, pods
Pumpkin 400 g, peeled and seeds removed
Garlic 3 cloves, finely chopped
Tomato 2 large and 1 tbsp puree
Oil 3 tbsp
Bay 2 leaves
Caraway 1/2 tsp, ground
Curry 1 tsp, powder
Pepper freshly ground
Lemon juice 1 tbsp
Wine 100 ml, white
Meat stock 100 ml
Cut the meat into large, bite-sized pieces.
Wash the okra pods and cut in half crosswise.
Cut the pumpkin flesh into large, bite-sized pieces.
Peel and chop the onion.
Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter and deseed.
Brown the meat on all sides in a large frying pan, then take out.
Add the onions and garlic and sweat, stirring, until soft.
Return the meat to the pan, add the bay leaves, caraway, tomato puree and curry powder and sweat all together for a couple of minutes.
Add the wine and stock.
Add the okra and pumpkin and cook over a low heat for about 40 minutes.
Finally mix in the tomatoes and cook for a further 5 minutes.
Season the stew with salt and pepper, add lemon juice to taste and serve.