Lamb and Okra Stew with Rice
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Posted by:jrt
Okra dishes are popular among Egyptian Jews. In this recipe you can easily substitute beef for the lamb.
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Ingredients
1 lb. okra, tips removed
5 tbl. vegetable oil
2 lb. lamb stew, cut into one inch cubes
4 garlic cloves, sliced
1 white onion, coarsely chopped
2 14-1/2 cans stewed tomatoes (about 3 cups),un-drained
1 tsp. salt
Pepper, to taste
1 tsp. allspice
1 cup rice, cooked
Directions
- Pat washed okra dry and saute in a large skillet in 3 tablespoons vegetable oil, about 5 minutes. Remove from oil and set aside.
- Add 2 more tablespoons olive oil to same skillet used for okra, if needed. Saute the lamb stew meat small batches until browned on all sides. Remove and set aside.
- Using the same skillet, saute the the garlic and onions. There should be sufficient oil remaining but adjust as required.
- Add the okra and lamb to the skillet and add stewed tomatoes, salt, pepper and allspice to taste. Simmer for 45 minutes, add water if needed.
- Serve over rice.
Reader Comments
ElieC says...
I added 1 teaspoon ground coriander to this recipe, otherwise made it as described. It was a big hit.
Oct 20, 2009 (report abuse)
odette.roth says...
Oct 19, 2009 (report abuse)