Stewed Okra
Ingredients
500g lamb shoulder, cubed 2 tbsp vegetable oil or ghee (for browning lamb) 1 medium onion, finely chopped 2 garlic cloves, minced 1 tbsp tomato paste 400g okra, trimmed (fresh or frozen) 1 tbsp Maraqah Lamb Stock Base 4 cups water or as needed 1 large tomato, diced 1 tsp ground coriander 1/2 tsp ground cumin 1/2 tsp black pepper 1/2 tsp salt (adjust to taste) 1 tbsp vegetable oil or ghee (for finishing) 2 garlic cloves, minced (for finishing) 1 tsp ground coriander (for finishing)
Method
1. Brown the Lamb:
Heat vegetable oil or ghee in a large pot over medium heat. Add the cubed lamb and brown on all sides. Remove and set aside.
2. Sauté Aromatics:
In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant, about 3 minutes.
3. Add Tomato Paste and Seasoning:
Stir in the tomato paste, ground coriander, cumin, black pepper, and salt. Cook for 2 minutes to release the flavors.
4. Build the Stew:
Return the browned lamb to the pot. Add the diced tomato, Maraqah Lamb Stock Base, and 4 cups of water. Stir well. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 45–60 minutes until the lamb is tender.
5. Cook the Okra:
Add the okra to the pot and simmer for an additional 15–20 minutes until the okra is tender and the stew is slightly thickened.
6. Prepare the Finishing Touch:
In a small pan, heat 1 tbsp of vegetable oil or ghee over medium heat. Add the minced garlic and ground coriander, and sauté until golden and fragrant, about 1–2 minutes.
7. Finish the Stew:
Pour the sizzling garlic-coriander mixture over the stew. Stir gently to combine.
8. Serve:
Taste and adjust seasoning if needed. Serve hot with Egyptian rice or flatbread.
Enjoy the hearty and flavorful Egyptian stewed okra with lamb!
