Middle Eastern · Dinner
Okra and Tomato Soup
Lamb shoulder braised with okra, tomatoes, onion and warming spices until the meat is tender and the broth thickens naturally from the okra's mucilage. Finished with garlic, lemon juice and cilantro, this soup is ladled hot over rice, a home-style Middle Eastern dish built for slow simmering.
$6
15 minsPrep
70 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
481Calories
34.2gProtein
30.5gFat
18.3gCarbs
8.4gSugar
6.1gFiber
1140mgSodium
143mgChol
11.2gSat Fat
1160mgPotassium
150mgCalcium
4.6mgIron
2.3mcgVitamin B12
28mgVitamin C
low-carb
high-fiber
herb-salt
hidden-gems
Instructions
1
Prep
Cut the lamb shoulder into 1-inch cubes, trim the okra stems, and chop the tomato and onion.
2
Sear
Heat the olive oil in a pot over medium-high heat and brown the lamb cubes until a deep crust forms, about 5 minutes.
3
Saute
Add the onion and garlic, cooking over medium heat 3 minutes until soft and translucent, then stir in tomato paste, cumin, coriander and cinnamon.
4
Braise
Pour in the chicken stock and tomato, bring to a boil, then reduce to low, cover, and simmer 45 minutes until lamb is fork-tender.
5
Simmer
Add the whole okra, season with salt and pepper, and simmer uncovered over medium-low heat 15 minutes until okra is tender and broth thickens.
6
Plate
Stir in the lemon juice, adjust seasoning if needed, ladle into a bowl and scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 11 oz311g fresh okra
- 7 oz200g tomato
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 1 1/2 cup360ml chicken stock
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp cinnamon-ground
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp cilantro
