Lamb and Okra Stew

Lamb and Okra Stew

3
GIANASMOM 0

"Old Middle Eastern family recipe, one of my favorites. A mildly spiced lamb stew is served over rice pilaf in this homey main dish."

Ingredients

1 h 5 m servings 552 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 67g
  • 22%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.
  2. Meanwhile, melt the butter in a saucepan over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.
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Reviews

3
  1. 3 Ratings

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This was an ok stew, but the flavor of the lamb was minimal. Since lamb is so expensive, I won't make it again, or will just use beef or pork. I used Garam Masala spice mixture (Cardamom, Blac...

OMG! My husband cooked this for me several weeks ago and had made it again 2 times since. It is an absolute favorite of mine!!!

I haven't tried it but probably will since I love okra and lamb. I found a tip that if you soak the okra in cold water and lime juice it reduces the sliminess whenever stewing or adding to a br...