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Lamb and Okra Stew with Rice
Ave. Rating is 4 (1 ratings) Add Your Comments and Ratings

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Okra dishes are popular among Egyptian Jews. In this recipe you can easily substitute beef for the lamb.

Serves: 6

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Cook Time:
Total Time:

Sephardic Meat Entree

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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


  1. Pat washed okra dry and saute in a large skillet in 3 tablespoons vegetable oil, about 5 minutes. Remove from oil and set aside.
  2. 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.
  3. Using the same skillet, saute the the garlic and onions. There should be sufficient oil remaining but adjust as required.
  4. 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.
  5. Serve over rice.

Reader Comments

ElieC says...
Rating is 4

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...
Rating is

Oct 19, 2009 (report abuse)



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