I love to cook at home for my family.
Anne Salatandre
From Manila, PH
Member Since Mar, 2014
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Recipe for Lamb and Okra Stew

2 tbsp extra-virgin olive oil

1/4 cup crushed garlic

2 lbs cubed leg of lamb meat

1 tsp ground cumin

1 tsp chopped fresh mint

1 tsp ground dried turmeric

1 tsp chopped fresh rosemary

2 (14.5 oz) cans diced tomatoes (drained)

2 tbsp tomato paste

1 lb baby okra

1 tsp lemon juice

1 cup water

1 tbsp butter

1 cup thin egg noodles

2 cups long grain rice

2 cups chicken broth

2 cups water

1 pinch salt and pepper

1 tsp olive oil

Preparation Method

In a large skillet, heat the olive oil over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.

In a saucepan, melt the butter over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.

Lamb and Okra Stew
Prepration Time: 0 hrs 25 mins
Cook Time: 0 hrs 50 mins
Serves: 6 Persons
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