Lamb, Pumpkin and Okra Curry | Recipes | Borough Broth

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Lamb, Pumpkin and Okra Curry

This is a ridiculously satisfying meal, not only because we used up all the leftover veg in the fridge, but also because it is so very warming and filling and perfect for a chilly night-in. Okra is an all-time fave of mine but the secret is to add it close to the end so it doesn't go all slimy.

Written by
Ros Heathcote

Serves: 4
Cooking time: 45 minutes


* indicates optional ingredients


  • 4 garlic cloves, crushed

  • 2 onions, diced

  • 1 thumb-sized piece of ginger

Spice mix​

  • 2 tsp ground cumin

  • 1 tsp ground turmeric

  • 2 tsp fennel seeds

  • 2 tsp ground coriander

The rest

  • 1 tbsp ghee

  • 2 diced organic grass-fed lamb neck fillets

  • 1 tin organic whole plum tomatoes

  • 1 pouch (324g) organic beef bone broth
  • 150g diced pumpkin/winter squash

  • 100g okra, halved

  • 2 green chillis, finely sliced


  • *1 handful chopped greens (we used kale and sorrel)

  • *4 tbsp organic full-fat live yoghurt


  1. Blitz puree ingredients (garlic, onions and ginger) in a blender.
  2. Heat a heavy-based frying pan on medium heat and fry off the spice mix (cumin, turmeric, fennel seeds and ground coriander) until it just starts to catch.
  3. Add the ghee to the pan and fry off the lamb necks with the spice mix.
  4. Decant into a large saucepan ensuring you scrape all of the spice mix into the pan.
  5. Add the chilli, broth and tomatoes and bring to a simmer.
  6. Add in the pumpkin and simmer until tender with a knife (approx. 10 minutes).
  7. In the last 3 minutes, add the okra.
  8. Once ready to serve, add the chopped greens and swirl in the yoghurt for the extra touch of richness.

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