Middle Eastern Lamb and Okra With Brown Rice
1.0 grams
Cumin Powder
0.5 grams
Bay Leaves
1.0 grams
Black Pepper Corns
1.0 grams
Cloves
1.0 grams
Coriander Powder
50.0 grams
Brown Rice
50.0 grams
Peeled Tomatoes
15.0 grams
White Onion
60.0 grams
Okra
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.
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.
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.
The rice and stew should be ready to serve almost simultaneously.