👨‍🍳 Instructions

1. 1

   Prepare the okra (optional): If using fresh okra, trim the stem ends. Soak them in a mixture of 1 tbsp red vinegar and 1 tsp salt in water for 30 minutes. Rinse and pat dry thoroughly. If using frozen okra, skip this step and proceed to step 2.

   💡 Tip: Soaking okra in vinegar and salt can help reduce its sliminess.
2. 2

   Sear the lamb: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and sear on all sides until browned. Remove the lamb from the pot and set aside.

   💡 Tip: Searing the lamb develops a deeper flavor.
3. 3

   Sauté aromatics: Add the sliced onion to the same pot and sauté for 6-7 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

   💡 Tip: Ensure the onions are softened before adding other ingredients.
4. 4

   Build the stew base: Stir in the crushed tomatoes, lamb stock (or water), cumin, bay leaves, salt, and pepper. Bring to a boil.

   💡 Tip: Using lamb stock will add more depth of flavor than water.
5. 5

   Simmer the lamb: Return the seared lamb to the pot. Reduce the heat to low, cover, and simmer for about 40 minutes, or until the lamb is tender.

   💡 Tip: Low and slow simmering is key to tender lamb.
6. 6

   Add the okra: Add the prepared okra to the stew. Stir gently to combine. Cover and simmer for another 20 minutes, or until the okra is tender.

   💡 Tip: Avoid over-stirring once the okra is added to prevent it from becoming mushy.
7. 7

   Adjust seasoning and serve: Taste the stew and adjust salt and pepper if needed. Remove the bay leaves before serving. Garnish with fresh chopped parsley.

   💡 Tip: This stew is delicious served with crusty bread, rice, or mashed potatoes.