This hearty and tasty lamb stew is very easy to prepare. Once all the ingredients are assembled in the pot, all that is needed is to bring it to the boil and then finish the cooking by baking it gently in the oven.
Served with fresh rustic bread or white rice (preferably Bastmai) it is the perfect dish for dinner on a chilly day.
* In order to keep the okra whole while cooking, see THIS recipe for instructions on how to prepare it.
* If you can’t find fresh okra, frozen and thawed can be used instead.
* For a leaner version, keep the prepared stew in the fridge for a few hours or overnight. Once the fat hardens, remove it with a spoon and reheat gently.
* Dried yellow plums or prunes can substitute the dried apricots.
Prep time: 20 minutes
Cooking/baking time: 3½ hours
3.5 lbs (1.6 kg) bone-in lamb shoulder chops
2 cups beef or chicken stock
2 medium onions, diced
½ cup chopped parsley
2 tsp fresh thyme
1 Tbs Herbs de Provence
1 tsp celery seeds
½ tsp freshly ground black pepper
2 tsp salt
1 Tbs honey
1 can (14.5 oz, 410 grams) diced tomatoes
About ½ lb (225 grams) fresh okra pods (see notes)
12-14 dried apricots
1. Preheat the oven to 250F (120C). Place the meat in a large pot, in one layer. Pour the stock on top.
2. In a medium bowl, mix the diced onions, herbs, spices, salt, honey and diced tomatoes. Mix well and add to the pot. Bring to the boil, cover and cook for 10 minutes on medium-high heat. Taste and adjust seasoning.
3. Scatter the okra and dried apricots on top and cover the pot again. Place in the oven and bake for 30 minutes. Reduce the heat to 200F (95C) and continue baking for 2 hours. Uncover the pot and bake for 30 minutes longer, until the top caramelizes a bit. Let stand in the pot for 10 minutes before serving.