AT A GLANCE
No okra? No problem. Diced eggplant or even stir-fried cucumber would work well here.
|01||Heat oil in a large frying pan over high heat, add okra and fry until golden brown all over (3-5 minutes). Set aside.|
|02||Add ghee and onion to pan and fry until onion starts to caramelise (8-10 minutes). Add ras el hanout and ground chilli to pan, stir until fragrant (20 seconds), then add tomato and stir until mixture thickens a little (2 minutes). Add stock, bring to a simmer and cook over high heat until reduced by half (5-7 minutes).|
|03||Meanwhile, boil eggs in a large saucepan of boiling water until medium-boiled (7 minutes). Cool under cold running water, then peel, halve and add to sauce along with okra. Scatter withcoriander and serve with rice and lime wedges.|
Note Ras el hanout, a Moroccan spice blend, is available at select delicatessens and online from herbies.com.au