Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) lamb shoulder, cut into 1 1/2-inch (4 cm) cubes
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 3 tbsp olive oil, divided
- 1 large yellow onion, finely diced (about 2 cups / 300 g)
- 6 garlic cloves, minced
- 2 tbsp tomato paste
- 1 (28 oz / 794 g) can crushed tomatoes
- 3 cups (720 ml) low-sodium beef or lamb broth
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1 lb (454 g) okra (fresh or frozen)
- 2 tbsp fresh lemon juice, plus more to taste
- 1 tsp lemon zest
- 1/2 cup (15 g) chopped fresh parsley or cilantro
Do This
- 1. Salt and pepper lamb; brown in 2 tbsp oil over medium-high heat (8–10 min total). Remove.
- 2. Sauté onion in the pot (6–8 min), add garlic (30 sec), then tomato paste (1 min).
- 3. Add tomatoes, broth, cumin, coriander, allspice, cinnamon; return lamb. Simmer covered 60 min.
- 4. Meanwhile, dry okra well; sear in 1 tbsp oil over medium-high heat (6–8 min).
- 5. Add okra to stew; simmer covered 25–30 min until lamb is very tender.
- 6. Stir in lemon juice and zest; rest 10 min. Top with herbs and serve.
Why You’ll Love This Recipe
- Tangy and rich: Tomatoes and lemon brighten the slow-simmered lamb.
- Tender, cozy braise: Lamb shoulder turns buttery-soft with a gentle simmer.
- Okra done right: A quick sear helps keep the stew glossy, not slimy.
- Weeknight-friendly steps: Mostly hands-off once it’s simmering.
Grocery List
- Produce: 1 large yellow onion, 6 garlic cloves, 1 lb (454 g) okra (fresh or frozen), 1 lemon, 1 bunch parsley or cilantro
- Dairy: Plain yogurt or labneh (optional, for serving)
- Pantry: Olive oil, tomato paste, 1 (28 oz / 794 g) can crushed tomatoes, low-sodium beef or lamb broth, kosher salt, black pepper, ground cumin, ground coriander, ground allspice, ground cinnamon
Full Ingredients
For the lamb stew base
- 2 lb (907 g) lamb shoulder, cut into 1 1/2-inch (4 cm) cubes
- 1 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil (for browning)
- 1 large yellow onion, finely diced (about 2 cups / 300 g)
- 6 garlic cloves, minced
- 2 tbsp tomato paste
- 1 (28 oz / 794 g) can crushed tomatoes
- 3 cups (720 ml) low-sodium beef or lamb broth
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1 bay leaf
For the okra
- 1 lb (454 g) okra (fresh or frozen)
- 1 tbsp olive oil (for searing okra)
To finish and serve
- 2 tbsp (30 ml) fresh lemon juice, plus more to taste
- 1 tsp lemon zest
- 1/2 cup (15 g) chopped fresh parsley or cilantro (or a mix)
- Cooked basmati rice or vermicelli rice (optional, for serving)
- Plain yogurt or labneh (optional, for serving)
Step-by-Step Instructions
Step 1: Season the lamb and set up your pot
Pat the lamb dry with paper towels (this helps it brown). Season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.
Place a large Dutch oven or heavy pot over medium-high heat and add 2 tbsp olive oil. Let the oil heat until it shimmers, about 30–60 seconds.
Step 2: Brown the lamb for deep flavor
Add the lamb in a single layer (work in 2 batches if needed; overcrowding steams the meat). Brown on at least two sides, about 8–10 minutes total.
Transfer browned lamb to a plate and keep any juices (they go right back into the stew).
Step 3: Build the tomato-onion base
Reduce heat to medium. Add the diced onion to the same pot and cook, stirring and scraping up browned bits, until softened and lightly golden, 6–8 minutes.
Add the minced garlic and cook until fragrant, 30 seconds.
Stir in 2 tbsp tomato paste and cook, stirring constantly, until it darkens slightly and smells sweet, about 1 minute. This quick “toasting” makes the stew taste richer.
Step 4: Simmer the lamb until nearly tender
Add the crushed tomatoes, 3 cups (720 ml) broth, cumin, coriander, allspice, cinnamon, and bay leaf. Stir well.
Return the lamb (and any collected juices) to the pot. Bring to a gentle simmer over medium-high, then reduce to low, cover, and simmer gently for 60 minutes. You want small, steady bubbles, not a hard boil.
Step 5: Prep and sear the okra to keep the stew glossy
While the lamb simmers, prep the okra:
- If using fresh okra: Rinse and dry very well. Trim the stem ends (avoid cutting deeply into the pods).
- If using frozen okra: Rinse briefly under cool water to remove ice crystals, then pat very dry.
Heat a skillet over medium-high heat with 1 tbsp olive oil. Add okra and sear, stirring occasionally, until lightly browned in spots and less “raw” smelling, about 6–8 minutes. (It will not fully cook here.)
Step 6: Add okra and finish simmering until tender
Stir the seared okra into the stew. Cover and simmer on low until the lamb is very tender and the okra is soft but still holds its shape, 25–30 minutes.
If the stew thickens too much, add a splash of broth or water, 1/4 cup (60 ml) at a time, keeping it at a gentle simmer.
Step 7: Brighten with lemon, rest, and serve
Turn off the heat. Remove the bay leaf. Stir in 2 tbsp lemon juice and 1 tsp lemon zest. Taste and adjust with extra salt and an additional 1–2 tsp lemon juice if you want it tangier.
Let the stew rest uncovered for 10 minutes to settle and thicken slightly.
Serve hot, topped with chopped parsley or cilantro. This is excellent with basmati rice. For an extra comforting contrast, add a spoonful of plain yogurt or labneh on the side.
Pro Tips
- Don’t rush the browning: Those browned bits on the bottom of the pot (fond) are a big part of the stew’s flavor.
- Keep it at a gentle simmer: A hard boil can make lamb tougher and break okra down too much.
- Dry okra thoroughly: Excess water can increase sliminess; patting dry helps a lot.
- Add lemon at the end: Lemon tastes fresher and brighter when it isn’t cooked for a long time.
- Stew too tangy? Stir in an extra 1–2 tbsp broth and a pinch of salt to round it out.
Variations
- Short-cut version: Use 1 1/2 lb (680 g) boneless lamb leg or lamb stew meat; start checking tenderness at 45 minutes of simmering.
- Spicier: Add 1/4–1/2 tsp Aleppo pepper or 1/8 tsp cayenne with the spices.
- Vegetable-forward: Replace lamb with 2 (15 oz / 425 g) cans chickpeas (drained and rinsed) and simmer the tomato base for 25 minutes total before adding okra.
Storage & Make-Ahead
Cool to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot, about 10–15 minutes, adding a splash of water or broth if needed.
To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For the freshest lemon flavor, stir in an extra squeeze of lemon after reheating.
Make-ahead tip: This stew tastes even better the next day. Make it through Step 6, refrigerate, then reheat and add the lemon juice/zest and herbs right before serving.
Nutrition (per serving)
Approximate (based on 6 servings, without rice or yogurt): Calories: 430; Protein: 33 g; Fat: 27 g; Carbohydrates: 16 g; Fiber: 5 g; Sodium: 720 mg.
