Middle Eastern Lamb and Okra Stew
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Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
4
Low
Nutrition per serving
Calories315.7 kcal (16%)
Total Fat12.9 g (18%)
Carbs14.4 g (6%)
Sugars7 g (8%)
Protein35.5 g (71%)
Sodium284.2 mg (14%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
30mlextra-virgin olive oil
1yellow onion
large, chopped
910gboneless lamb leg
or shoulder, cut into 1 to 2-inch, 2.5 to 5 cm cubes
1 teaspoondried coriander
¼ teaspoonground cumin
¼ teaspoonground cinnamon
¼ teaspoonground nutmeg
¼ teaspoonpaprika
475mlChicken Stock
or Beef
¼ teaspoonunrefined sea salt
or salt
freshly ground black pepper
to taste
1 cuptomato purée
1 poundfresh okra
stems removed and cut into 1/44-inch, 6 mm rounds or frozen chopped okra, thawed
1juice of lemon
or lime
Instructions
Step 1
Heat the olive oil in a large saucepan over medium heat. Add the onion and stir. When the onion turns translucent, about 5 minutes, add the lamb cubes and brown on all sides. Add the coriander, cumin, cinnamon, nutmeg, paprika, stock, salt, and pepper. Increase heat to high and bring to a boil.
Step 2
Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
Step 3
Add the tomato purée and okra, stir and cover. Cook for another 30 minutes, until the lamb and okra are tender. Taste and adjust salt and pepper, if necessary. Stir in lemon or lime juice. Serve warm.
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