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Lamb and Okra Stew

GIANASMOM

"Old Middle Eastern family recipe, one of my favorites. A mildly spiced lamb stew is served over rice pilaf in this homey main dish."
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Ingredients

1 h 5 m servings 552 cals
Original recipe yields 6 servings

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Directions

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  1. Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.
  2. Meanwhile, melt the butter in a saucepan over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.

Nutrition Facts


Per Serving: 552 calories; 19.1 g fat; 67 g carbohydrates; 25.5 g protein; 72 mg cholesterol; 325 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

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!!!

Most helpful critical review

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, Blac...

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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, Blac...

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 br...

I followed the recipe, but did add salt and pepper, lacking in the list of ingredients. I used big chunks of neck - much tastier and cheaper. I had a small bit of onion, so put that in too. T...

I enjoyed this dish, but did not have all the ingredients, so the recipe I am reviewing is, as so often, not quite the one provided. The okra I used was frozen and sliced. I used lamb neck, t...

only used lamb shank, no paste and didn't prepare the starches. Used french bread for dipping. stewed for 3 hours. nice, but I will use more lamb next time and increase spices by 50% for the ...