Slow-Simmered Iraqi Lamb Stew with Okra and Tomatoes
A hearty Middle Eastern lamb stew featuring tender chunks of lamb slow-cooked with fresh okra and ripe tomatoes, seasoned with warm spices. This middle eastern-inspired lamb ready in about 130 minutes pairs pound fresh okra, trimmed and halved, large onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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
- 2 pounds lamb shoulder, trimmed and cut into 1.5-inch cubes
- 1 pound fresh okra, trimmed and halved
- 3 large (about 2 cups) ripe tomatoes, diced
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 cinnamon stick
- 3 cups beef or lamb broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup for garnish fresh cilantro, chopped
- for serving lemon wedges
Instructions
- Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds lamb shoulder cubes and brown on all sides for 6-8 minutes, turning occasionally until deeply golden; transfer the lamb to a plate.
- Step 2: In the same pot, add 1 large finely chopped onion and sauté over medium heat for 5 minutes until softened and translucent. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, and 1 cinnamon stick, cooking for 30 seconds to toast the spices and release their aroma.
- Step 4: Return the browned lamb to the pot, then add 3 cups beef or lamb broth and 3 diced large ripe tomatoes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 30 minutes until the lamb is tender.
- Step 5: Add 1 pound fresh okra, trimmed and halved, to the stew. Continue simmering uncovered for 20 minutes until the okra is cooked through and the sauce thickens slightly.
- Step 6: Remove the cinnamon stick. Adjust seasoning to taste. Serve hot, garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side for squeezing over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Iraqi Lamb Stew with Okra and Tomatoes take to make?
Total time is about 130 minutes (20 min prep + 110 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 Stew with Okra and Tomatoes?
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 large onion, finely chopped from drying out.
Can I substitute ingredients in Slow-Simmered Iraqi Lamb Stew with Okra and Tomatoes?
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 Stew with Okra and Tomatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Stew with Okra and Tomatoes?
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.
Related recipes
Slow-Simmered Iraqi Lamb Stew with Tomato and Spices
Slow-Simmered Iraqi Lamb Stew with Okra and Tomato
Northwind-Spiced Lamb Tagine with Apricot and Almonds
Slow-Simmered Lamb Stew with Aromatic Lebanese Spices
Slow-Cooked Lamb Stew with Sumac and Barley
Slow-Simmered Lamb Stew with Lebanese Seven-Spice
