Middle Eastern Lamb and Okra With Brown Rice

Okra belongs to the same plant family as hibiscus and cotton. Okra contains potassium, vitamin B, vitamin C and calcium. It’s low in calories and has a high dietary fiber content.

    This combination does not exist.

    Cumin Powder 1.0 grams

    Cumin Powder

    Bay Leaves 0.5 grams

    Bay Leaves

    Black Pepper Corns 1.0 grams

    Black Pepper Corns

    Cloves 1.0 grams


    Coriander Powder 1.0 grams

    Coriander Powder

    Brown Rice 50.0 grams

    Brown Rice

    Peeled Tomatoes 50.0 grams

    Peeled Tomatoes

    White Onion 15.0 grams

    White Onion

    Okra 60.0 grams


    Lamb Stewing Pieces 100.0 grams

    Lamb Stewing Pieces

    • Time : 30.0 mins
    • |
    • Calories: 225.0 kcal
    • |
    • Protein : 24.0 g
    • |
    • Fat : 6.0 g
    • |
    • Carb. : 19.0 g
    Take the Lamb out of the Fridge
    Take the meat out of the fridge about 15 minutes before you start cooking. This helps it to come to room temperature.
    Mise en Place
    Prepare the vegetables as follows:

    White Onion: peel and chop into small dices
    Okra: cut into medium sized pieces.
    Sauté the Onions and brown the Lamb
    Heat some oil in a sauce pan or pot. Once the oil is hot enough, cook the onions until they turn translucent. Then add the whole spices, cook for another 2-3 minutes.

    Add more oil if required, raise the heat slightly. Then start browning the meat. Once the meat has browned, add the peeled tomatoes. Then add the powdered spices and mix well. Once the spices have been mixed, add in the okra. Bring to a simmer and cook for another 15 minutes or until the lamb is cooked.
    Boil the Rice
    While the lamb stew is simmering, start boiling the rice. Use 100ml of water for every 50g of rice. Bring the water to a boil and then turn down the heat for a gentle simmer. Let the rice simmer for roughly 10-15 minutes.

    The rice and stew should be ready to serve almost simultaneously.