Senegalese Lamb with Okra (Dairy-Free, Nut-Free)

Ingredients

• about 680 g Lamb stew meat
• about 450 g Okra
• 1 28 oz can Diced tomatoes
• 1 large Onion
• 3 cloves Garlic
• 4 cups Vegetable broth
• 2 tbsp Tomato paste
• 1 tbsp Ginger
• 1 tsp Cumin
• 1 tsp Coriander
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 cups White rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g of lamb stew meat in a medium bowl and season it evenly with the 1 tsp of salt and 1/2 tsp of black pepper, tossing to coat all sides.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the seasoned about 680 g of lamb stew meat and brown it on all sides for 5-7 minutes, until deeply colored. Remove the browned lamb from the pot and set it aside on a plate.
3. 3Add the 1 large onion, cut into 1.27 cm pieces, and the 3 cloves of garlic, minced, to the same pot. Sauté over medium heat (about 148.9°C / 150°C) for 5 minutes, until the onion is softened and translucent. Stir in the 2 tbsp of tomato paste and the 1 tbsp of ginger, cooking for 1 minute more while stirring constantly.
4. 4Pour in the 1 28 oz can of diced tomatoes (undrained) and the 4 cups of vegetable broth. Add the 1 tsp of cumin and the 1 tsp of coriander. Stir everything together and bring the liquid to a gentle simmer (about 93.33°C / 95°C), where small bubbles just begin to break the surface.
5. 5Return the browned about 680 g of lamb stew meat to the pot. Add the about 450 g of okra, cut into 2.54 cm pieces. Stir to combine, then cover the pot tightly. Reduce the heat to low (about 121.1°C / 120°C) and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is very tender and easily pulls apart with a fork, and the okra is cooked through and tender.
6. 6While the stew simmers, cook the 2 cups of white rice. Combine the 2 cups of white rice with 4 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
7. 7Serve the hot Senegalese lamb and okra stew over the cooked 2 cups of white rice.

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