Best Albanian Lamb And Okra Stew Recipes
ALBANIAN LAMB AND OKRA STEW
September sees the start of the season of Okra and yes, it can be a slimy gooey vegetable if not handled right! This Albanian Lamb and Okra Stew is really quick to make, the smell is amazing and has a good balance of soft Okra but not gooey. The key to this Okra stew is not to pierce any holes in the Okra as this prevents them from going too slimy. Before you start this recipe you need to decide if you will use homemade stock or store brought. To make homemade stock it is best to use lamb chops or shanks.
Provided by My Albanian Food
Categories European
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil the lamb on a high heat in water (with a touch of salt) for 2 hours. Drain the water into a jug through a sieve to separate the meat and stock ready for the recipe.
- Cut just the tip of the stalks off the top of the Okra, ensuring that no holes appear. Wash them in cold water (removing any dirt), pat dry straight away and then lay them spaced out on a baking tray.
- Place in a pre-heated oven at 150 degrees for 10 minutes.
- While the Okra is baking, fry the onions in some olive oil for a few minutes then add the lamb and brown.
- Add the garlic, tomato puree, salt, pepper and then half of the stock. Mix well and simmer for a couple of minutes.
- Lastly, remove the Okra from the oven and add them straight into the pan, including the rest of the stock. Place the lid on and simmer for 20 minutes.
- For the best results, do not lift the lid until the time is up then remove it from the heat, leaving it to stand for a couple of minutes before serving.
Nutrition Facts : Calories 685.1, Fat 43.7, SaturatedFat 16.2, Cholesterol 195.8, Sodium 2489.7, Carbohydrate 16.7, Fiber 5.4, Sugar 4.6, Protein 55.6
MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)
'Bamia' in Arabic means 'Okra'. This is an old Middle-Eastern recipe very popular throughout, served with rice.
Provided by AaliyahsAaronsMum
Categories Stew
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim the baby okras and wash in cold water and then place in a colander to drain.
- In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
- Add the crushed garlic and chopped onions to the meat and saute till brown.
- Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
- Add in all the spices and salt and give it a good mix.
- Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
- Add in the trimmed okras and bring to boil.
- Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
- Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
- Remove from heat and serve with rice.
Nutrition Facts : Calories 502.5, Fat 35.9, SaturatedFat 11.4, Cholesterol 72, Sodium 82.2, Carbohydrate 27.1, Fiber 7.9, Sugar 9.7, Protein 22.3
BRAISED LAMB SHANK AND OKRA STEW
Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 17
Steps:
- Make the lamb shanks: Allow lamb to come to room temperature. Preheat oven to 350 degrees. Generously season lamb with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, add lamb and cook until brown on all sides, about 12 minutes. Transfer lamb to a bowl.
- Add onions and spice blend to pot and cook until onions are soft and translucent, about 10 minutes. Season with salt and add cherry tomatoes, stock, cardamom, bay leaves, saffron, and cinnamon to pot. Return lamb to pot and bring mixture to a boil. Cover and transfer to oven. Cook, turning halfway through, until meat is tender and falling off the bone, about 3 hours.
- Just before serving, bring salted water to a boil in a medium saute pan. Add okra and cook until crisp-tender, 4 to 6 minutes.
- Remove lamb from pot and skim any fat. Return lamb to pot along with cooked okra. Gently stir to combine.
- Make the cilantro condiment: Combine cilantro, garlic, lemon zest, and oil and season to taste with salt and pepper. Spoon over lamb before serving.
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Albanian cuisine is known for its unique, flavorful dishes that bring together a variety of ingredients and cooking techniques. One such dish that is incredibly popular is the Albanian lamb and okra stew. This dish is made with tender lamb pieces and fresh, juicy okra, along with a blend of spices and herbs that make it incredibly flavorful.
Ingredients
The ingredients required for this dish are as follows:Lamb
The main ingredient in this dish is lamb, which is traditionally used in Albanian cuisine. You will need around 1-2 pounds of lamb for this recipe, which should be cubed into bite-sized pieces.Okra
Fresh, juicy okra is another essential ingredient for this dish. You will need around 1 pound of okra, which should be washed, trimmed, and cut into 1-inch pieces.Onions and Garlic
Onions and garlic are often used as a base for many Albanian dishes, and this recipe is no exception. You will need 1-2 onions, chopped, and around 4-5 cloves of garlic, minced.Tomatoes
Tomatoes add a delicious, tangy flavor to the stew, and they also help to thicken the sauce. You will need around 2-3 fresh tomatoes, chopped, or one can of diced tomatoes.Spices and Herbs
A blend of spices and herbs is used to season the stew, including paprika, cumin, oregano, bay leaves, and salt and pepper.Olive oil
Olive oil is used as the cooking medium for this dish, and it adds a delicious, rich flavor to the stew.Preparation
To make Albanian lamb and okra stew, follow these steps:Step 1: Brown the Lamb
In a large pot or Dutch oven, heat a tablespoon or two of olive oil over medium-high heat. Add the lamb pieces and cook for 5-7 minutes until browned on all sides. Remove the lamb from the pot and set it aside.Step 2: Saute the Onions and Garlic
Add the chopped onions and minced garlic to the same pot and saute for 2-3 minutes until they are fragrant and softened.Step 3: Add the Tomatoes
Add the chopped tomatoes or canned tomatoes to the pot and stir to combine. Cook for 2-3 minutes until the tomatoes start to break down and release their juices.Step 4: Add the Spices and Herbs
Add the paprika, cumin, oregano, bay leaves, and a pinch of salt and pepper to the pot and stir to combine. Cook for another 2-3 minutes until the spices are fragrant.Step 5: Add the Lamb and Okra
Add the browned lamb pieces back into the pot, along with the chopped okra. Stir to combine all the ingredients.Step 6: Simmer the Stew
Add enough water to the pot to just cover the meat and vegetables. Bring the stew to a boil, then reduce the heat to low and simmer for 45 minutes to an hour, stirring occasionally, until the lamb and okra are tender and the sauce has thickened.Conclusion
Albanian lamb and okra stew is a delicious and hearty dish that is perfect for a cozy weekday dinner or for entertaining guests. It is packed full of flavor, with tender lamb pieces and fresh, juicy okra, along with a blend of spices and herbs that make it incredibly aromatic and delicious. Try this recipe today and discover the joys of Albanian cuisine!
Albanian lamb and okra stew is a traditional dish that originated in Albania. It is a hearty dish that is perfect for cold winter days. The dish combines tender lamb meat with flavorful okra and a variety of aromatic spices. While the recipe may seem overwhelming, with a little bit of preparation and some useful tips, you can easily make the perfect Albanian lamb and okra stew. In this article, we'll discuss some valuable tips that you should keep in mind when making this delicious dish.