Libyan Spiced Lamb and Okra Stew with Tomato
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Ingredients
- 600 g lamb shoulder, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground coriander
- 300 g okra, trimmed and sliced
- 400 g chopped tomatoes
- 300 ml lamb stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 504 kcal
- Protein
- 31.3 g
- Carbohydrate
- 10 g
- of which sugars
- 6.4 g
- Fat
- 36.7 g
- of which saturates
- 14.9 g
- Fibre
- 4.2 g
- Salt
- 0.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the lamb shoulder for 5-6 minutes, then stir in the onion and cook for 6 minutes until soft.
- 2
Add the garlic and ground coriander and cook for 1 minute, then pour in the chopped tomatoes and lamb stock.
- 3
Cover and simmer for 40-45 minutes, until the lamb is tender.
- 4
Add the okra and simmer uncovered for a further 10-12 minutes, until the okra is tender but not slimy.
- 5
Check the seasoning and serve hot.
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