Okra with Tomato, Lemon and Coriander
Ingredients
4 tbsp olive oil
1 1/2 tsp coriander seeds
1 medium onion, thinly sliced
2 red peppers, cut in 1cm wide strips
1 mild red chilli, deseeded and chopped
6 tbsp chopped flat-leaf parsley
30g fresh coriander leaves, chopped
400g chopped tomatoes (fresh or tinned)
1 tsp paprika
2 tsp caster sugar
Salt
400g okra, fresh or frozen
3 tbsp finely chopped skin of preserved lemon
30 pitted black olives of the dry and wrinkly variety, each cut into two
1 1/2 tbsp lemon juice
1 tbsp shredded mint leaves
Directions
Preheat the oven to 200C/400F/gas mark 6. Heat half the oil in a large saucepan, add the coriander seeds and onion, and sauté on medium heat for 10 minutes, until the onion softens but doesn't colour. Add the peppers, chilli, parsley and half the fresh coriander, and cook, stirring, for five minutes. Add the tomatoes, 200ml water, paprika, sugar and salt, and simmer, covered, for 15 minutes. Remove the lid and cook until the sauce is thick and lost most of its liquid, about five minutes.
Meanwhile, prepare the okra. Cut off the stalk end as close to the fruit as possible but without breaking into the main body of it so the seeds are not exposed. Mix the okra with the remaining oil and some salt, spread on an oven tray and roast for 15-20 minutes, until just cooked. Add the okra to the sauce, along with the preserved lemon, olives and half the remaining coriander. Stir gently, taste and adjust the seasoning.
Serve warm with steamed bulgar wheat or couscous, or at room temperature with bread and other mezze. In both cases, add lemon juice just before serving and garnish with more coriander and the mint.