Lamb and Okra Stew

Cuisine : Middle Eastern
Calories : 553
Type : Non Vegetarian
Serving Size : 6
Course : Main
Preparation Time : 65  Min

No Ingredient Quantity Measure Type
1 Olive oil 2 Tablespoon
2 Garlic 1/4 Cup
3 Lamb meat 2 Pound
4 Ground cumin 1 Teaspoon
5 Mint leaves 1 Teaspoon
6 Turmeric powder 1 Teaspoon
7 Rosemary leaves 1 Teaspoon
8 Tomato 14 & 1/2 Ounces
9 Tomato paste 2 Tablespoon
10 Okra 1 Pound
11 Lemon juice 1 Teaspoon
12 Water 1 Cup
13 Butter 1 Tablespoon
14 Egg noodles 1 Cup
15 Long grain rice 2 Cup
16 Chicken broth 2 Cup
17 Water 2 Cup
18 Salt and pepper 1 Pinch
19 Olive oil 1 Teaspoon

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

Cooking Instructions

  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. 

Garnishing Instructions
Not available 

Serving Instructions
Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.

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