Okra Stew Arabic Recipes

Steps:

• Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
• Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
• Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

Steps:

• Wash okra and trim okra, and pat dry.
• Sprinkle with oil and place in broiler and lightly brown the okra.
• Sauté the onions, garlic, lamb meat, and spices in olive oil, stirring regularly, until meat is browned.
• Add water and salt, then stir, bring to boil.
• Cover, lower heat and slow cook until meat is tender.
• Add browned okra, chopped tomatoes and ½ cup fresh cilantro.
• Mix well, cover and cook until okra is tender.

Steps:

• Wash okra and trim off stems, and dry.
• Sprinkle okra with oil and place under broiler until lightly browned or fry in vegetable oil until lightly browned (do not use same oil for browning meat).
• Sauté chopped onions, diced garlic, lamb meat, salt, and spices in olive oil(stirring occasionally) until meat is lightly browned.
• Add water and stir, bring to boil and then cover and cook on low heat until meat is tender.
• Add browned okra, chopped tomatoes or (28 oz can diced tomatoes) and ½ cup fresh cilantro or 1 teaspoon coriander (optional).
• Mix well, cover and simmer until okra is tender.
• This meal is excellent when served hot with rice. See my recipe for rice.