Syrian Okra and Lamb Stew
4
servings
Main
Course
Print Recipe
Ingredients
Directions
7-spices blend
1 tbsp
ground cardamom
Jump
1 tbsp
ground cinnamon
Jump
1 tbsp
ground cumin
Jump
1 tbsp
ground coriander
Jump
1 tbsp
ground black pepper
Jump
½ tbsp
ground cloves
Jump
½ tbsp
ground nutmeg
Jump
Stew
Butter
Jump
1 lb
lamb leg or shoulder, cut into largeish cube pieces
Jump
½ tsp
freshly ground nutmeg
Jump
½ tsp
or so 7-spices blend
Jump
Kosher salt
Jump
Freshly ground black pepper
Jump
8
garlic cloves
Jump
1
(14-ounce) can chopped tomatoes
Jump
1 lb
ripe tomatoes, finely chopped or pureed (or use more chopped canned tomatoes)
Jump
1 tbsp
tomato paste
Jump
20 oz
okra (fresh or frozen), tips and tails trimmed
Jump

Adapted from Our Syria by Itab Azzam and Dina Mousawi

For the most impact, it is best to buy freshly ground spices or grind them yourself. I know: Sounds like a headache. But this dish is so bare-bones, you want as much of a heady spice wallop as possible. That only happens with fresh-ground spices. Sorry.

Directions

  1. Make the spice blend: Mix the spices together well in a jar.
  2. Make the stew: Heat a pat of butter in a large saucepan or Dutch oven over medium heat until foaming. Fry the lamb, in batches if necessary, turning until browned all over. Add the nutmeg and the 7-spices blend, then add about a tablespoon of salt and about ½ teaspoon of black pepper.
  3. Add the canned tomatoes, fresh tomatoes, and tomato paste. Add about 1 1/2 cups water and bring to a boil. Reduce the heat to low and simmer for about 30 minutes.
  4. Add the okra and simmer until both the okra and lamb are rather tender and the sauce is thickened, about 25 more minutes. Taste and season with more salt and pepper, as you like. Serve with rice.

Scott Hocker

Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He is currently the editor in chief of liquor.com and was previously the editor in chief of Tasting Table.

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