Middle Eastern · Dinner
Okra and Tomato Stew (Dairy-Free)
Bone-in lamb shoulder braises with okra, tomatoes, onion and garlic until tender and the sauce thickens naturally from the okra. Warmed with cumin, coriander and cinnamon, finished with lemon juice, and ladled over rice, this dairy-free stew carries a savoury, slightly tangy depth typical of Levantine home cooking.
$7
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
627Calories
42.7gProtein
31.5gFat
40.1gCarbs
6.9gSugar
7gFiber
1130mgSodium
115mgChol
11.5gSat Fat
1210mgPotassium
142mgCalcium
6.3mgIron
2.8mcgVitamin B12
20mgVitamin C
gluten-free
protein-rich
high-fiber
dairy-free
Instructions
1
Prep
Pat lamb shoulder dry with paper towel. Finely chop onion, mince garlic, and chop cilantro. Season lamb with salt and black pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown lamb chunks on all sides for 6 minutes until deeply browned.
3
Saute
Add onion and garlic to the pot. Cook over medium heat for 4 minutes, stirring, until onion turns translucent.
4
Braise
Stir in cumin, coriander and cinnamon, cooking for 1 minute until fragrant. Add canned tomatoes and chicken stock. Cover and simmer over low heat for 55 minutes until lamb is fork-tender.
5
Finish
Add okra to the pot and simmer uncovered over medium-low heat for 12 minutes until okra is tender and sauce thickens. Stir in lemon juice and cilantro. Plate: Spoon cooked rice into a shallow bowl and ladle stew over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g bone-in lamb shoulder
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 11 oz311g fresh okra
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 cup240ml chicken stock
- 2 tsp2 tsp cumin-ground
- 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
