Middle Eastern · Dinner
Okra and Tomato Stew (Gluten-Free)
Bone-in lamb shoulder braises with okra, tomatoes, onion, garlic and warm Middle Eastern spices until fork-tender, the sauce thickened with cornstarch. Finished with lemon juice and cilantro, this stew is ladled over rice for a complete gluten-free meal.
$7
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
585Calories
43.8gProtein
26.8gFat
42.2gCarbs
8.2gSugar
7.4gFiber
671mgSodium
148mgChol
10.6gSat Fat
1250mgPotassium
138mgCalcium
6.1mgIron
2.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Pat lamb shoulder chunks dry with paper towel and season with salt and pepper. Dice the onion, mince the garlic, trim and halve okra lengthwise, and chop the cilantro.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown lamb chunks on all sides for 6 minutes until a deep crust forms, working in batches.
3
Sauté
Add diced onion and minced garlic to the pot, cooking over medium heat for 3 minutes until translucent. Stir in tomato paste, cumin, coriander and cinnamon; cook 1 minute.
4
Braise
Return lamb to the pot with canned tomatoes and chicken stock. Bring to a boil, cover, and simmer over low heat for 75 minutes until lamb is fork-tender. Add okra and simmer uncovered for 12 minutes until tender.
5
Finish
Whisk cornstarch with 1 tablespoon water and stir into the pot along with lemon juice. Simmer for 2 minutes until sauce thickens, then plate over rice and garnish with cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in lamb shoulder, cut into chunks
- 11 oz311g fresh okra
- 7 oz100g, a scant half of a 14.5 oz can canned tomatoes
- 11 onion
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 1 cup240ml chicken stock
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp cinnamon
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp cornstarch
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp cilantro
- 1 cup190g cooked white rice, to serve
