Prepare to embark on a flavor-packed journey that will transport your taste buds straight to the heart of Middle Eastern cuisine! This incredibly rich and aromatic Okra and Lamb Stew is not just a meal—it's a culinary experience that promises to tantalize your senses and warm your soul. With tender, perfectly seasoned lamb, velvety okra, and a symphony of spices, this recipe is about to become your new comfort food obsession.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 500g lamb, cubed
- 200g okra, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups tomatoes, diced
- 2 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh mint for garnish
Instructions
- Prepare ingredients by cutting lamb into 1-inch cubes, ensuring even sizing for consistent cooking. Pat lamb dry with paper towels to promote better browning.
- Season lamb cubes generously with salt, pepper, and cumin. Allow meat to rest at room temperature for 15 minutes to absorb seasonings.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of olive oil and brown lamb cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté chopped onions until translucent and slightly caramelized, approximately 4-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Return browned lamb to the pot. Add diced tomatoes and vegetable broth. Bring mixture to a gentle simmer, then reduce heat to low. Cover and let stew slowly cook for 45-50 minutes until lamb becomes tender.
- During the last 15 minutes of cooking, add sliced okra to the stew. Stir gently to incorporate and prevent okra from breaking apart.
- Taste and adjust seasoning with additional salt and pepper as needed. The stew should have a rich, slightly thick consistency.
- Remove from heat and let rest for 10 minutes. Garnish with fresh chopped mint before serving.
- Serve hot with rice, couscous, or warm flatbread to complement the hearty stew.
Tips
- Pat the lamb dry before browning to ensure a beautiful golden crust that locks in maximum flavor.
- Brown the meat in batches to prevent overcrowding, which can cause steaming instead of proper caramelization.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and better flavor development.
- Don't rush the cooking process—low and slow is the secret to tender, melt-in-your-mouth lamb.
- Be gentle when adding okra to prevent it from breaking and becoming mushy.
- Let the stew rest for 10 minutes after cooking to allow flavors to meld and develop depth.
- Fresh mint is not just a garnish—it adds a bright, fresh contrast to the rich, hearty stew.
- Serve with rice, couscous, or flatbread to soak up all the delicious sauce.
Nutrition Facts
Calories: 331kcal
Carbohydrates: 12g
Protein: 28g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 75mg
