Lamb with Okra

This Tetuán dish is called “roof tile” style because the okra is arranged like the green roof tiles of many Moroccan buildings. It steams above a sauce so thick a spoon can stand in it, a prominent feature of Tetuanese cooking.

Working time: 25 minutes
Cooking time: 2 hours
Serves: 4 to 6

Ingredients:

• 3½ pounds shoulder of lamb, cut into 1½-inch chunks
• 3 tablespoons vegetable oil
• Salt and freshly ground black pepper to taste
• ½ teaspoon chopped garlic
• 1 large onion, finely chopped
• ¼ teaspoon pulverized saffron, mixed with turmeric
• ¼ cup chopped parsley
• 1½ pounds fresh okra (assorted sizes)

Direction:

1. Remove the excess fat from the lamb. 
2. Brown the meat gently in the oil in the casserole. Sprinkle with salt, pepper, garlic, onion, saffron, half the parsley, and 1 cup water. 
3. Cover tightly and cook gently 1½ hours, adding more water when necessary. 
4. Meanwhile, wash, top, and tail the okra. 
5. Thread them together to form a necklace as described. Preheat the oven to 350°. 
6. Transfer the meat to the serving dish. 
7. Add the okra and remaining parsley to the sauce in the casserole. 
8. Poach the okra 10 minutes, then remove, discarding the thread. 
9. Meanwhile, reduce the sauce over high heat to 1¼ cups and pour over the meat. 
10. Arrange the okra in a pyramid fashion over the meat. 
11. Make a “tepee” of aluminum foil over the okra, then bake 30 minutes. 
12. Serve at once.