Cut lamb into 3 cm cubes. Chop onion and garlic; slice okra into 1 cm rounds.

Ingredients

• 560 gSorghum flour, whole-grain
• 600 gLamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw
• 400 gOkra, raw
• 800 gTomatoes, red, ripe, raw, year round average
• 250 gOnions, raw
• 25 gGarlic, raw
• 6 gSpices, cumin seed
• 30 gOil, olive, salad or cooking
• 1,800 gBeverages, water, tap, drinking
• 6 gSalt, table

Method

1. Cut lamb into 3 cm cubes. Chop onion and garlic; slice okra into 1 cm rounds.
2. Fry onion, garlic and cumin in oil at 165 °C for 6 minutes. Add lamb, tomatoes, okra, 800 g water and salt.
3. Braise covered at 90 °C for 80 minutes until the lamb is tender and sauce thickens.
4. Bring the remaining 1000 g water with salt to the boil. Whisk in sorghum flour gradually and cook at 95 °C for 15 minutes into a glossy thick porridge.
5. Divide porridge among six bowls and spoon all lamb and okra sauce into the centres.