Okra Stew Arabic Recipe
Savor the bold and comforting flavors of the Middle East with this Okra Stew Arabic Recipe, a hearty dish that combines tender okra and succulent cubes of beef or lamb in a fragrant tomato-based broth. Infused with warm spices like coriander and cinnamon, this stew is further elevated with fresh cilantro and a splash of zesty lemon juice, creating a perfect harmony of savory and tangy notes. Simmered to perfection, the okra absorbs the rich flavors of the spiced sauce while retaining its delicate texture. This versatile stew is best served over a bed of fluffy white rice or enjoyed on its own, making it a satisfying dinner option. With simple ingredients and an hour of cooking time, this traditional Arabic recipe is an inviting way to explore classic Middle Eastern cuisine in your own kitchen. Perfect for cozy family meals, it’s a must-try for lovers of authentic comfort food.
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Recipe Information
Ingredients
- 500 g okra
- 500 g beef or lamb (cubed)
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 3 medium ripe tomatoes (pureed)
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 1 tsp ground coriander
- 0.5 tsp ground cinnamon
- 0.5 tsp ground black pepper
- 1 tsp salt
- 2 cups water
- 2 tbsp fresh cilantro (chopped)
- 1 tbsp lemon juice
- as needed optional: cooked white rice (for serving)
Instructions
Start by preparing the okra. Rinse it thoroughly and trim the stems without cutting into the pods. Set aside.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the cubed beef or lamb and sear until browned on all sides. Remove the meat and set it aside.
In the same pot, add the remaining 1 tablespoon of oil and sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic, ground coriander, ground cinnamon, and black pepper. Sauté for another minute until fragrant.
Stir in the pureed tomatoes and tomato paste. Cook for 5-7 minutes, allowing the mixture to thicken slightly.
Return the browned meat to the pot. Season with salt and pour in 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until the meat is tender.
Add the prepared okra to the pot and gently stir it into the stew. Cover and simmer for an additional 20 minutes, or until the okra is cooked and tender.
Stir in the fresh cilantro and lemon juice. Adjust salt and spices to taste.
Serve the okra stew hot, either on its own or over a bed of cooked white rice.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 23.6 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 640 mg | 49% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3926 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
