"Old Middle Eastern family recipe, one of my favorites. A mildly spiced lamb stew is served over rice pilaf in this homey main dish." — GIANASMOM
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extra-virgin olive oil
cubed leg of lamb meat
chopped fresh mint
ground dried turmeric
chopped fresh rosemary
2 (14.5 ounce) cans
diced tomatoes, drained
thin egg noodles
long grain rice
salt and pepper to taste
This was an ok stew, but the flavor of the lamb was minimal. Since lamb is so expensive, I won't make it again, or will just use beef or pork. I used Garam Masala spice mixture (Cardamom, Black pepper, Coriander, Nugmeg, Cloves and Cinnamon)to give it some more flavor. Only for okra lovers. Don't make it if you don't like okra. Okra has a viscous texture when cooked and aids in thickening soups and stews.
OMG! My husband cooked this for me several weeks ago and had made it again 2 times since. It is an absolute favorite of mine!!!
I haven't tried it but probably will since I love okra and lamb. I found a tip that if you soak the okra in cold water and lime juice it reduces the sliminess whenever stewing or adding to a broth or soup. I normally let it sit in a bit of apple cider vinegar and water which also cuts down on the slime.
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb and Okra Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 552
** Calories from Fat: 171
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