Exotic Lamb and Okra Stew Recipe

The weather is getting colder and the nights are getting longer. There is nothing more comforting at the end of the day than a warm dinner. I love this recipe for a Lamb and Okra Stew.  Growing up, my mother prepared this dish for our family often. The aroma when you walked into the house after school is still so fresh in my mind!  This dish is made with simple ingredients and tons of flavor. Remember variety is the spice of life! Lamb and okra are two foods that are not as commonly consumed in the United States as beef, carrots, and onions are.  Okra, also known as lady’s fingers, bamia, bhindi or gumbo, is a plant of the tropical and warm climates that produces edible green pods. It is rich in Vitamin A, folate, Vitamin C and also one of the richest sources of mucilage – substance that help in smooth peristalsis of digested food through the gut.

Serves 6


  • 2 tablespoons coconut, extra virgin olive, or canola oil, divided
  • 1⁄2 teaspoon butter
  • 2 pounds cubed lamb stew meat
  • 4 cups water
  • 11⁄2 tablespoons tomato paste
  • 1 can (16 ounces) diced tomatoes, drained
  • Sea salt
  • Freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 cube beef bouillon
  • 2 pounds fresh small-to-medium okra
  • Fresh cilantro
  • 3 tablespoons toasted slivered almonds

 How To Make It:

1. In a large sauté pan over medium heat, heat 1 tablespoon of the oil and the butter. Add the lamb and cook, turning occasionally, until all sides of the lamb are browned, about 7 minutes.

2. In a large saucepan, bring the water to a boil. Dissolve the tomato paste in the water, then add the diced tomatoes.

3. Add the salt, pepper, and garlic powder. Add the beef bouillon cube and stir to dissolve.

4. Add the cooked lamb to the tomato sauce mixture and bring to a boil. Lower the heat, cover, and simmer for 40 to 50 minutes.

5. While the stew is cooking, cut the stems off the okra. In a large skillet over medium heat, heat the remaining 1 tablespoon oil. Cook the okra, stirring frequently, until the ridges are brown, about 10 minutes. Season to taste with additional black pepper and salt.

6. Add the sautéed okra to the stew and mix gently. Simmer for an additional 15 minutes. Garnish with fresh cilantro and slivered almonds and serve.

 Make it 1:1:1: Add a carb and a fat. Serve over 1 cup of basmati rice.

1:1:1 Accelerated option: No changes necessary.