Okra And Lamb Stew

This hearty Okra and Lamb Stew delivers deep, savory flavors reminiscent of traditional Lebanese cooking. The boneless leg of lamb simmers gently until fork-tender, absorbing the warm notes of ground allspice and cinnamon. Bright lemon juice cuts through the richness, while fresh okra adds a pleasant texture to the thick tomato base. It is a comforting dish that tastes even better the next day, making it perfect for Sunday suppers or batch cooking. Serve it alongside fluffy rice pilaf for a complete, satisfying meal that brings the warmth of the Mediterranean to your table.

Cooking Method: Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 333.7

Dietary: Gluten-free

Description

This hearty Okra and Lamb Stew delivers deep, savory flavors reminiscent of traditional Lebanese cooking. The boneless leg of lamb simmers gently until fork-tender, absorbing the warm notes of ground allspice and cinnamon. Bright lemon juice cuts through the richness, while fresh okra adds a pleasant texture to the thick tomato base. It is a comforting dish that tastes even better the next day, making it perfect for Sunday suppers or batch cooking. Serve it alongside fluffy rice pilaf for a complete, satisfying meal that brings the warmth of the Mediterranean to your table.

Ingredients

1 pound Boneless leg of lamb, cut into strips
3 tablespoons Olive oil
1 large Yellow onion, peeled and minced
3 large Cloves garlic, peeled and crushed
1/2 teaspoon Ground allspice
1/2 teaspoon Ground cinnamon
28 ounce can Crushed tomatoes
1 lemon Juice of
to taste Salt and freshly ground black pepper
1 pound Whole okra

Directions

1
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2
Add the lamb strips and brown them quickly on all sides. Remove lamb from the pot and set aside.
3
Reduce heat to medium. Add the minced onion to the pot and cook until soft and transparent, about 5 minutes.
4
Stir in the crushed garlic and cook for 1 minute until fragrant.
5
Return the browned lamb to the pot. Add the ground allspice, ground cinnamon, salt, and pepper. Stir to coat the meat.
6
Pour in the crushed tomatoes and lemon juice. Stir well to combine.
7
Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently until the lamb is tender, about 1 to 1.5 hours.
8
Add the whole okra to the stew. Continue to simmer uncovered for 5 to 10 minutes, until the okra is crisp-tender.
9
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 333.7kcal

% Daily Value *
Total Fat 23.8g37%
Saturated Fat 10.2g51%
Cholesterol 110.1mg37%
Sodium 81.7mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 28.4g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This stew is often considered better when cooked a few hours ahead and reheated, as the flavors meld together.

Traditional Lebanese preparation serves this stew over Rice Pilaf.

If using fresh okra, ensure it is washed and dried thoroughly to reduce slime. Whole okra holds its shape better in stews than sliced.

Keywords: lamb stew, okra recipe, mediterranean cuisine, lebanese food, slow cooked lamb, tomato sauce, garlic and onion, lemon juice, ground cinnamon, ground allspice, healthy dinner, family meal, one pot meal, comfort food, rice pilaf side, savory stew, leg of lamb

Read it online: https://www.chefs-mate.com/recipe/okra-and-lamb-stew/