Slow-Simmered Iraqi Lamb Stew with Okra and Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A hearty and aromatic lamb stew featuring tender okra and rich tomato flavors, simmered with traditional Iraqi spices. This middle eastern-inspired lamb ready in about 110 minutes pairs lamb shoulder, cut into 1-inch cubes, okra, trimmed and halved, ripe tomatoes, chopped 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.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 12 oz okra, trimmed and halved
• 2 cups ripe tomatoes, chopped
• 1 large onion, finely chopped
• 4 cloves garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 stick cinnamon stick
• 3 cups water
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1 cinnamon stick to the pot; stir constantly for 1 minute until the spices release their aroma.
3. Step 3: Add 1.5 lbs lamb shoulder cubes and brown for 6-8 minutes, turning occasionally until all sides are seared and the meat is no longer pink.
4. Step 4: Stir in 2 cups chopped ripe tomatoes and cook for 5 minutes until the tomatoes soften and begin to release their juices.
5. Step 5: Pour in 3 cups water, season with 1.5 tsp salt and 1/2 tsp black pepper, then bring to a gentle boil. Reduce heat to low, cover, and simmer for 1 hour until the lamb is tender.
6. Step 6: Add 12 oz halved okra to the stew and continue simmering uncovered for 20 minutes until the okra is soft and the sauce thickens.
7. Step 7: Remove the cinnamon stick, taste and adjust salt if needed. Garnish with 1/4 cup chopped fresh cilantro before serving.