Lamb and Okra Stew

Name: Lamb and Okra Stew
Cook time: 45 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 2 tablespoons extra-virgin olive oil; ¼ cup crushed garlic; 2 pounds cubed leg of lamb meat; 1 teaspoon ground cumin; 1 teaspoon chopped fresh mint; 1 teaspoon ground dried turmeric; 1 teaspoon chopped fresh rosemary; 2 (14.5 ounce) cans diced tomatoes, drained; 2 tablespoons tomato paste; 1 pound baby okra; 1 teaspoon lemon juice; 1 cup water; 1 tablespoon butter; 1 cup thin egg noodles; 2 cups long grain rice; 2 cups chicken broth; 2 cups water; 1 pinch salt and pepper to taste; 1 teaspoon olive oil

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

INGRIDIENT

2 tablespoons extra-virgin olive oil

¼ cup crushed garlic

2 pounds cubed leg of lamb meat

1 teaspoon ground cumin

1 teaspoon chopped fresh mint

1 teaspoon ground dried turmeric

1 teaspoon chopped fresh rosemary

2 (14.5 ounce) cans diced tomatoes, drained

2 tablespoons tomato paste

1 pound baby okra

1 teaspoon lemon juice

1 cup water

1 tablespoon butter

1 cup thin egg noodles

2 cups long grain rice

2 cups chicken broth

2 cups water

1 pinch salt and pepper to taste

1 teaspoon olive oil

DIRECTION

Step: 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.

Step: 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 FACT

Per Serving: 552 calories; protein 25.5g; carbohydrates 67g; fat 19.1g; cholesterol 71.9mg; sodium 324.7mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

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