This Traditional Middle Eastern Okra & Lamb Stew Will Blow Your Mind!

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Heat 1 tablespoon of olive oil in a Dutch oven or heavy pot over medium-high heat.
2. Add the lamb in small pieces without crowding the pan, and brown on all sides for 8-10 minutes, stirring now and then.
3. Add 1 teaspoon of seven spice and cook for a few minutes. Remove the lamb and set aside.
4. In the same pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
5. Add the minced garlic and cook until fragrant, without burning it.
6. Add the chopped cilantro and cook for a few minutes.
7. Stir in the tomato paste and the remaining 1 teaspoon of seven spice and cook for 1-2 minutes.
8. Add the frozen okra straight from the freezer.
9. Pour in the diced tomatoes, then add the black pepper and kosher salt. Stir as little as possible after adding the okra.
10. Return the lamb to the pot, add the water, and bring to a simmer. Reduce the heat to low, cover and cook for 45-60 minutes, until the lamb is tender.
11. Finish with freshly squeezed lemon juice and serve warm.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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GarlicOnionLemonTomatoTomato pasteLambOkra