Tender Okra Stew with Lamb
Tender lamb meets crisp roasted okra in a fragrant tomato-based stew, infused with Middle Eastern spices. High in protein and fiber, this hearty dish is naturally low in carbs and perfect for a satisfying, family-friendly meal any night of the week. Serve with rice or flatbread for a complete dinner.
Equipment
- 1 Dutch Oven
- 1 Cooking Pot
- 1 Baking Sheet
- 1 Ladle
- 1 Wooden Spoon
Ingredients
- 3 tbsp olive oil
- 1 large yellow onion thinly sliced
- 3 cloves garlic grated
- 1¼ lb lamb stew meat leg or shoulder, with some bone or 1 lb boneless meat
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp advieh or Middle Eastern spice blend optional
- ½ tsp turmeric
- ½ tsp ground black pepper
- ¼ cup yellow split peas or chana dal soaked for 30 minutes
- 3 tbsp tomato paste
- 2 large vine-ripened tomatoes chopped
- 1 cayenne pepper chopped (optional)
- 1 tsp salt plus more to taste
- 1 lb fresh okra or follow package instructions for frozen
- 2 tbsp lemon juice or 2 dried limes
- ¼ cup chopped cilantro
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients and equipment. Slice the yellow onion thinly, grate the garlic cloves, and chop the tomatoes into medium pieces. Rinse the okra under cold water and pat dry with a kitchen towel. If using yellow split peas or chana dal, soak them in water for at least 30 minutes to soften. Measure out all your spices and liquids for easy access during cooking.
- Sauté the Onions: Place a thick-bottomed cooking pot or Dutch oven over medium-high heat. Add 2½ tablespoons of olive oil and let it warm for 30 seconds. Add the sliced onions and stir occasionally. Cook the onions until they turn soft and translucent, releasing their natural sweetness. This should take around 5–7 minutes. Sautéing the onions properly adds depth and richness to the stew.
- Brown the Garlic: Once the onions are translucent, add the grated garlic. Stir constantly and cook until the garlic becomes lightly golden and aromatic, about 1–2 minutes.Be careful not to burn the garlic, as it can turn bitter and affect the overall flavor.
- Brown the Lamb: Add the lamb stew meat to the pot, making sure the pieces are evenly distributed. Let the meat sear on all sides, stirring occasionally. This browning step locks in the juices and builds a rich, meaty flavor. Continue cooking until the meat develops a nice golden crust, approximately 8–10 minutes.
- Add the Spices: Sprinkle in the ground coriander, cumin, paprika, advieh (if using), turmeric, and black pepper. Stir well to coat the meat and onions with the spices. Let the spices toast gently for about 1 minute to release their full aroma. This step intensifies the flavor of the stew, making it fragrant and inviting.
- Incorporate Tomatoes and Paste: Add the tomato paste and chopped tomatoes to the pot. Stir thoroughly, ensuring the tomato paste is evenly distributed. If using cayenne pepper, add it now. Pour in 2 cups of water and sprinkle 1 teaspoon of salt, mixing everything together. The tomatoes will form the base of a rich, slightly thick sauce that envelops the lamb and spices.
- Simmer the Meat: Raise the heat until the mixture reaches a gentle boil. Then lower the heat to maintain a steady simmer. Cover partially and cook for about 1 hour. During this time, the lamb will begin to tenderize. Stir occasionally and skim off any foam that rises to the surface to keep the stew clear and flavorful.
- Add the Split Peas: After the meat has cooked for an hour, drain the soaked split peas and add them to the pot. Stir to combine. Continue simmering for another 20–30 minutes until the lamb is tender and the split peas are fully cooked but not mushy. This addition gives the stew a creamy texture and extra fiber.
- Roast the Okra: While the meat is simmering, preheat your oven to 425°F (220°C). Prepare the okra by trimming just the stem ends and tips, leaving the pods intact. Use a paring knife to make small slits in each pod—this prevents them from splitting while roasting. Drizzle ½ tablespoon of olive oil over the okra and sprinkle lightly with salt. Toss to coat evenly. Arrange the okra in a single layer on a baking sheet. Roast for 10 minutes, until the pods have a slight golden sear and the edges start to crisp. Roasting keeps the okra firm and prevents sliminess.
- Combine Okra and Stew: Once the lamb and split peas are tender and the meat is falling off the bone, gently fold the roasted okra into the stew. Add the lemon juice or crushed dried limes for a hint of acidity. Stir carefully to combine, and simmer over low heat for 5 minutes so the flavors meld without overcooking the okra.
- Adjust Seasoning: Taste the stew and adjust salt or spices as needed. You can also add a bit more lemon juice for brightness or a pinch of black pepper for extra heat. The goal is a well-balanced stew where the meat, okra, and tomato sauce complement each other perfectly.
- Garnish and Serve: Remove the stew from heat and sprinkle the chopped cilantro on top for freshness. Serve the okra stew hot, alongside steamed rice or flatbread. This hearty, aromatic dish is perfect for a comforting weeknight dinner or a special family meal.
Notes
- Frozen Okra: If using frozen okra, follow package instructions. You can add it directly to the stew and simmer for 5 minutes. Avoid overcooking to maintain firmness.
- Meat Choices: Lamb shoulder or leg cut into 1½-inch cubes works best. Chicken legs or thighs can also be used; adjust water and cooking time accordingly. Beef or veal shanks are good alternatives but take longer to tenderize.
- Spice Variations: Feel free to adjust spices to taste. For a milder flavor, omit cayenne pepper. Advieh is optional but adds authentic Middle Eastern aroma.
- Okra Preparation: Trim only the stem ends and tips. Make small slits in each pod to prevent splitting and maintain texture during cooking.
- Lemon or Dried Lime: Fresh lemon juice brightens the stew, while dried limes give a subtle, earthy tang. Both work beautifully depending on your preference.
