Savor tender okra simmered in a rich tomato sauce with succulent lamb or beef, creating a comforting and flavorful stew. This stew can be stored in the refrigerator for up to 3 days. It also freezes well for up to a month. Reheat gently before serving.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the cubed lamb or beef to the pot. Brown the meat on all sides, about 8-10 minutes.
Mix in the diced tomatoes, tomato paste, cumin, coriander, cinnamon, salt, and black pepper. Stir well to combine.
Pour in the water or broth, ensuring that the meat is fully submerged. Bring to a boil, then reduce the heat to low and cover the pot.
Simmer for 30 minutes, allowing the flavors to meld and the meat to become tender.
Add the fresh okra to the pot, stirring gently. Cover and continue to simmer for another 20-30 minutes until the okra is tender and the meat is fully cooked.
Adjust seasoning if necessary, and serve hot with a squeeze of fresh lemon juice over the top.
This stew can be stored in the refrigerator for up to 3 days. It also freezes well for up to a month. Reheat gently before serving.
0 servings
1 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.