Slow-Simmered Iraqi Lamb and Okra Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Iraqi stew combining tender lamb chunks with fresh okra simmered in a rich tomato and spice broth. This middle eastern-inspired lamb ready in about 110 minutes pairs lamb shoulder, cut into 1-inch cubes, okra, trimmed and halved, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 90 min Serves 4 Middle Eastern cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 1 medium finely chopped onion and sauté for 5 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
  3. Step 3: Add 1.5 lbs lamb shoulder cubes and brown on all sides for about 6-8 minutes, stirring occasionally.
  4. Step 4: Mix in 3 tbsp tomato paste, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1 1/2 tsp salt, and 1/2 tsp black pepper; cook for 2 minutes until spices are aromatic.
  5. Step 5: Pour in 4 cups water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour until lamb is tender.
  6. Step 6: Add 12 oz trimmed and halved okra to the pot, stir gently, cover, and simmer another 20 minutes until okra is tender but intact.
  7. Step 7: Remove from heat, stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro. Adjust seasoning to taste and serve hot with rice or flatbread.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Iraqi Lamb and Okra Stew take to make?

Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Iraqi Lamb and Okra Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep okra, trimmed and halved from drying out.

Can I substitute ingredients in Slow-Simmered Iraqi Lamb and Okra Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Iraqi Lamb and Okra Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Iraqi Lamb and Okra Stew?

Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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