Ingredients with Measurements:
- 1 lb lamb shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 can diced tomatoes (14 oz)
- 1 cup chicken broth
- 1 lb okra, trimmed and sliced
- Salt and pepper, to taste
- 2 tbsp olive oil
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 3-5 minutes.
4. Add the cumin, coriander, paprika, cinnamon, and cayenne pepper and stir to combine.
5. Pour in the diced tomatoes and chicken broth and bring to a simmer.
6. Reduce the heat to low and let the stew simmer for 30 minutes.
7. Add the sliced okra to the pot and continue to simmer for an additional 15-20 minutes, or until the okra is tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning lamb, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 18g
Protein: 23g
Sodium: 580mg
Sugar: 6g
Fiber: 6g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Chicken broth can be substituted with vegetable broth.
- Okra can be substituted with green beans or zucchini.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use lamb shanks instead of lamb shoulder for a more flavorful stew.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Browning the lamb before adding the other ingredients will add depth of flavor to the stew.
- If you don't like the sliminess of okra, blanch it in boiling water for a few minutes before adding it to the stew.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or cilantro.
Pairings:
This stew pairs well with crusty bread or rice.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
If the stew is too thick, add more chicken broth or water to thin it out. If it's too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Lamb and okra stew is a traditional Middle Eastern dish.
Flavor profiles:
This stew is savory and slightly spicy with a hint of sweetness from the cinnamon.
Serving suggestions:
Serve the stew hot with a side of crusty bread or rice.
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