“A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.” - by E A Bowes
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
- Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
- Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.
Nutrition
Amount Per Serving (8 total)
- Calories
- 262 cal
- 13%
- Fat
- 8.3 g
- 13%
- Carbs
- 22.6 g
- 7%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I am of Armenian desent and this is very similar to the way "We" make it. Even the name is similar. We don't use the spice that the Arabs do or in much less concentration. Great with rice pilaf and lo..." See morets of bread and a veggie/pickle platter. Yumm-O!"
Loren
"Delicious and authentic tasting. My suggestion: Leave in the lamb bones till the end, then remove before serving (they enrich the flavor), and also, add another meat in addition to lamb, such as steak..." See more or chicken. There is no need to brown the meat for more than a minute or so, because it cooks enough while simmering in the liquid for the next hour and a half. Also, if you can find it, add a tablespoon of tamarind paste in addition to the tomato paste.. It really boosts the flavor."
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