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.
Notes:
* 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.
Makes: 4-6
Prep time: 20 minutes
Cooking/baking time: 3½ hours
Ingredients:
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.
Amazingly, my Louisiana boy doesn’t like okra, so I’ve never given it a fair shake. It looks interesting, though. I like the “Sun Dried Tomatoes and Pine Nuts Compound Butter” reference above, though. Also, the “Corn Muffins with Italian Sausage and Goat Cheese” draws me in. I have all the ingredients for the muffins, and the current cornbread block is just about all toasted up. Might be a nice change up.
Virtual hugs,
Judie
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I know a lot of people who don’t like okra because of the sliminess it can produce if not cut and cooked properly, as you can see in the link.
I’m glad that by that you’ve found other recipes that you’ve found interesting. The compound butter is something I keep in the freezer and it’s so handy with all kinds of dishes.
The stuffed corn muffins are always a hit. Hope you’ll enjoy both. 🙂
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That is gorgeous Ronit, lamb is one of my favorite meats and your stew is lovely, really wonderful Mediterranean flavors so rich and delicious.
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Thank you Suzanne. I’m glad you liked the recipe. I too love lamb, but with heavier stews it’s usually in the winter time. 🙂
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Lamb is heavy and I definitely associate it with winter stews with one exception around Easter. Your stew is just lovely!
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Awesome! I make a vegan dish that is similar to this minus the lamb. I’m not a vegan strictly speaking, I just think the veggies are good on their own. My guys would like this with lamb!
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Thank you and welcome! I’m glad you liked the recipe. 🙂
I too love vegetables, and think most of us consume too much meat, though I don’t believe it is in our nature to live on a strictly vegan diet. Everything in moderation is my motto. 🙂
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Wonderful recipe Chef Ronit!
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Thank you Cheryl! 🙂
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This sounds like a wonderful way to prepare a lamb stew, Ronit. I’ve not much experience with okra but this sure sounds like the way to get that experience. Love, too, the use of tehe dried apricots. Every bite of this stew would be a treat.
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Thank you John! It is indeed a very easy and tasty way with stew. The slow long cooking/baking process is an important component of the flavor.
Okra is a wonderful (and healthy) vegetable. I highly recommend experimenting with it. 🙂
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How did you know I had a hankering for lamb? 😉 Wow, looks and sounds fabulous, Ronit!
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Thank you Nancy! I guess the cold weather brings this urge for fatty meats in all of us! 🙂
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Looks delicious
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Thank you! 🙂
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Yum! Looks great!
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Thank you Carol! 🙂
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I like okra–but don’t have many recipes that use it. This stew looks great. It’s wonderful to be able to add another okra recipe to my repertoire.
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Thank you Sheryl! I’m glad to find another okra fan! 🙂
You might also want to look at this recipe too:
https://ronitpenso.wordpress.com/2013/04/07/bamiya-con-tomate-okra-sephardic-style/
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Thanks for sharing the link. It looks like another great okra recipe.
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My pleasure, Sheryl. I’m glad you liked the recipe. 🙂
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Ooh never had dried apricots in a stew before. Cool addition.
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Thank you! I love adding dried fruits to my stews. It adds so much flavor and color. Well worth trying. 🙂
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Hello Ronit. Thank you very much for liking my post and following my blog!
Wow, okura and dried apricot? Never imagined but must be good and tasty! I want to taste the combination. Will try next time I come across okura!
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It’s a pleasure and I’m looking forward to discovering more of your recipes. 🙂
I love adding dried fruits to stews and stuffed vegetables. The okra also works great here. Well worth trying! 🙂
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I like your addition of apricots – of course I always enjoy a good lamb stew. Have to think about adding okra too 🙂
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Thank you Judi. Both additions make the stew less heavy and more colorful and tasty. 🙂
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I often cook lamb with okra, but your version with apricots looks amazing, Ronit! 🙂 And of course with a rustic home bread on the side!
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Thank you Linda! Yes, lamb and okra are such a good match.
The dried apricots were a last moment addition and I was very pleased with how much flavor and color they added to the dish. Highly recommended. 🙂
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I’m a fan of okra and your stew featuring it sounds like a wonderful combination of flavors.
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Thank you Karen! Glad to find another okra fan… It was a very tasty addition to the stew. 🙂
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I know it must be.
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Amazing! I love okra, I wish I could get some fresh okra here so I could cook this
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Thank you Kristina! I’m glad to find another okra fan. 🙂
If you can’t get fresh okra, for this dish frozen is also fine.
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This really looks so tasty!
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It was indeed. Thanks for visiting and commenting. ! 🙂
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What a gorgeous warming stew, Ronit! Just lovely!
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Thank you Lana! 🙂
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Thanks Ronit, i love lamb. Always nice to have a new recipe and the sweet and savoury combination should be interesting.
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Thank you Mary. I’m glad you liked the recipe. The apricots add a subtle sweetness. I think it’s worth trying. 🙂
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Ronit, lamb is so gourmet! 🍓
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Thank you Gail! 🙂
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I have never tried to cook lamb.. Honestly I worry if I cannot cook well so the meat will not be soft.. Any tips? Really want to try this
Please visit or follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas 🙂
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This stew is very easy to assemble, so it can be a good place to start.
The tip I have is to follow the instructions of slowly cooking the stew in the oven in low temperatures. This will result a soft yet moist meat, almost falling off the bones.
I hope it helps. 🙂
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This looks delicious. I love slow cooked lamb:) I need to experiment with okra more… I almost never use it. Thanks for sharing, Olga xxx
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Thank you Olga! I love lamb stews as well, especially in the winter.
Okra is a a very special vegetable, well worth discovering. 🙂
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wonderful.. looks yum !!
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Thank you! Glad to hear. 🙂
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What a great combination of ingredients!
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Thank you Liz. It turned out to be a very good combination indeed. 🙂
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Tempting share Ronit!
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Thank you Pushpita! It’s my pleasure to share. 🙂
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Schöne Rezepte und nicht so sparsame Türmchen
Gefällt mir was ich hier sehe
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Thank you! I’m glad you liked the recipes. 🙂
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Love okra!!!
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Same here. Thank you! 🙂
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