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Mish me Bamje
Lamb and Okra Stew
A hearty and flavorful Albanian lamb and okra stew, slow-cooked to tender perfection. The okra, when prepared correctly, adds a unique texture without becoming overly slimy.
🧂 Ingredientes
- 400 g Lamb stew meat(cut into 1-inch cubes)
- 250 g Okra(trimmed and halved lengthwise if large)
- 2 medium Yellow onions(diced)
- 4 cloves Garlic cloves(minced)
- 500 ml Lamb stock or beef stock
- 2 tbsp Tomato paste
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instrucciones
- 1
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb stew meat on all sides. Remove lamb and set aside.
- 2
Add the diced onions to the pot and sauté until softened and lightly golden.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
- 5
Return the browned lamb to the pot. Pour in the lamb stock, ensuring the meat is mostly submerged. Season with salt and pepper.
- 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender.
- 7
While the lamb is simmering, prepare the okra. Trim the stem ends of the okra. If large, halve them lengthwise. Do not pierce the okra, as this can release slime.
- 8
Add the prepared okra to the stew. Stir gently, cover, and continue to simmer for another 20-30 minutes, or until the okra is tender.
- 9
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
💡 Consejos de Profesional
- ✓To minimize okra sliminess, avoid cutting into the pods and consider a brief pre-bake.
- ✓Ensure the lamb is very tender before adding the okra.
- ✓This stew can be made ahead of time; the flavors meld beautifully overnight.
✨ Ideas de "Twist"
Inspiración para tu propia versión de esta receta
- Add diced carrots or potatoes along with the lamb for a more substantial stew.
- A pinch of red pepper flakes can be added for a touch of heat.