Emirati Spiced Lamb and Okra Stew (Dairy & Nut-Free)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat, 190°C. Add the 2 tablespoons of sunflower oil. Once the oil is shimmering, add the about 680 g of lamb stew meat and brown it on all sides, about 5-7 minutes total. Remove the browned lamb from the pot and set it aside on a plate.
2. 2Reduce the heat to medium, 175°C. Add the 1 large onion, chopped, to the pot and cook, stirring occasionally, until it has softened and become translucent, about 5-7 minutes. Add the 4 cloves of garlic, minced, and the 2.54 cm of ginger, grated, to the pot and cook for 1 minute more until fragrant, stirring constantly.
3. 3Stir in the 1 can of tomatoes (undrained), 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, and 1/2 teaspoon of turmeric powder. Cook this mixture, stirring frequently, for 5 minutes to allow the spices to toast and the tomatoes to break down slightly.
4. 4Return the about 680 g of lamb stew meat to the pot. Pour in the 4 cups of vegetable broth. Increase the heat to high and bring the liquid to a boil.
5. 5Once boiling, immediately reduce the heat to low, 120°C. Cover the pot and let the stew simmer gently for 1.5 hours, or until the lamb is very tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Add the about 450 g of okra to the pot. Stir to combine, cover, and continue to cook for another 20-25 minutes, or until the okra is tender.
7. 7Stir in the 1 tablespoon of lemon juice. Taste the stew and add the 1 teaspoon of salt and 1/2 teaspoon of pepper as needed. Serve the Emirati Spiced Lamb and Okra Stew hot.

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