Description
A fabulous, flavor-filled recipe that’s great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.
Ingredients
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- salt and ground black pepper to taste
- 2 pounds cubed lamb stew meat
- 3 tablespoons ground cinnamon
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 ½ tablespoons garlic paste
- 5 (14.5 ounce) cans canned diced tomatoes, drained
- 1 ½ tablespoons tomato paste
- 2 beef bouillon cubes
- 4 cups boiling water
- 2 pounds frozen sliced okra
Instructions
- Heat vegetable oil in a large pot over medium heat. Stir in onion
- salt
- and black pepper; cook and stir until onion has softened and turned a light golden brown
- about 10 minutes.
- Add lamb
- cinnamon
- cumin
- coriander
- and garlic paste. Cook on medium heat
- stirring occasionally
- until lamb starts to brown
- 10 to 15 minutes. Stir in tomatoes and tomato paste; cook and stir for another 5 minutes.
- Dissolve beef bouillon cubes in 4 cups boiling water. Pour broth into the pot with lamb and stir in okra. If necessary
- add water to cover okra. Cover and simmer for 30 minutes
- stirring occasionally.
- Remove the cover and cook until lamb is very tender and stew reaches desired thickness
- 45 minutes to 1 hour
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 8