Try this Okra and Lamb Stew recipe, or contribute your own.
- Carbohydrate 118.25004 g
- Cholesterol 295.68 mg
- Fat 104.79737 g
- Fiber 32.5689001025558 g
- Protein 101.84661 g
- Saturated Fat 46.159579 g
- Serving Size 1 1 Serving (2007g)
- Sodium 1532.0475 mg
- Sugar 85.6811398974442 g
- Trans Fat 7.731537 g
- Calories 1745 calories
Step-by-step
- Quickly brown the lamb strips in the olive oil.
- Add the onion and garlic and cook until transparent.
- Add the spices, tomato, and lemon juice and salt and pepper.
- Simmer until the lamb is tender.
- Add the thawed okra, and cook 5 minutes.
- This dish is better if cooked few hours ahead and reheated.
Judging Doneness Without a Thermometer
The ingredient list provides quantities, but it cannot show you what happening inside the pot. Browning the lamb strips requires high heat to develop a deep brown crust via the Maillard reaction. Watch the meat carefully. Once the exterior develops color and the interior loses its raw red appearance, introduce the aromatics. When cooking the sauce, look for the tomatoes to darken slightly and release their excess water. Testing the lamb for doneness relies on physical resistance. Press a piece against the side of the pot with a wooden spoon. If the fibers yield completely and shred under moderate pressure, the meat is ready. Add the thawed okra only during the final five minutes of simmering. Okra contains mucilage that thickens liquids. Prolonged boiling breaks down the pods entirely, turning the broth ropy. Restricting the okra exposure preserves distinct pod shapes and controls viscosity.
Common Pitfalls in Braised Stews
Many cooks ruin this dish by rushing the foundational steps. Adding the spices directly to the hot oil without sufficient liquid risks burning the cinnamon and allspice, creating a bitter profile. Incorporate the crushed tomatoes immediately after the spices bloom to arrest the heat. Another frequent error involves overcrowding the pan during the initial meat sear. Crowding releases moisture, causing the lamb to steam rather than brown. Brown the meat in batches if your skillet is small. Allowing the finished stew to rest for several hours off the heat lets the lamb fibers relax further and absorb the aromatic tomato and lemon juices.
