Lamb and Okra Stew

Name: Lamb and Okra Stew
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter; 822 grams diced tomatoes, drained; 473 milliliters chicken broth; 237 milliliters thin egg noodles; 1 teaspoon chopped fresh mint; 1 teaspoon chopped fresh rosemary; 59 milliliters crushed garlic; 1 teaspoon ground cumin; 1 teaspoon ground dried turmeric; 907 grams cubed leg of lamb meat; 1 teaspoon lemon juice; 473 milliliters long grain rice; 454 grams baby okra; 1 teaspoon olive oil; 2 Tbsps extra-virgin olive oil; 1 pinch salt and pepper to taste; 2 Tbsps tomato paste; 237 milliliters water; 473 milliliters water

Lamb and Okr Head to the store and pick up salt and pepper, rice, water, and a few other things to make it today. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

Heat olive oil in a large skillet over medium heat.

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Olive Oil

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Frying Pan

Add the garlic, and cook until transparent.

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Garlic

Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes.

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Rosemary

Turmeric

Cumin

Lamb

Mint

Add the diced tomatoes, tomato paste and okra.

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Tomato Paste

Tomato

Okra

Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.

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Lemon Juice

Water

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Frying Pan

Meanwhile, melt the butter in a saucepan over medium heat.

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Butter

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Sauce Pan

Add the egg noodles, and saute until toasted.

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Egg Noodles

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.

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Salt And Pepper