Old Middle Eastern family recipe, one of my favorites. A mildly spiced lamb stew is served over rice pilaf in this homey main dish.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.

    Advertisement
  • Meanwhile, melt the butter in a saucepan over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.

Nutrition Facts

552 calories; 19.1 g total fat; 72 mg cholesterol; 325 mg sodium. 67 g carbohydrates; 25.5 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2011
OMG! My husband cooked this for me several weeks ago and had made it again 2 times since. It is an absolute favorite of mine!!! Read More
(3)

Most helpful critical review

Rating: 3 stars
05/28/2006
This was an ok stew but the flavor of the lamb was minimal. Since lamb is so expensive I won't make it again or will just use beef or pork. I used Garam Masala spice mixture (Cardamom Black pepper Coriander Nugmeg Cloves and Cinnamon)to give it some more flavor. Only for okra lovers. Don't make it if you don't like okra. Okra has a viscous texture when cooked and aids in thickening soups and stews. Read More
(11)
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/22/2011
OMG! My husband cooked this for me several weeks ago and had made it again 2 times since. It is an absolute favorite of mine!!! Read More
(3)
Rating: 3 stars
05/28/2006
This was an ok stew but the flavor of the lamb was minimal. Since lamb is so expensive I won't make it again or will just use beef or pork. I used Garam Masala spice mixture (Cardamom Black pepper Coriander Nugmeg Cloves and Cinnamon)to give it some more flavor. Only for okra lovers. Don't make it if you don't like okra. Okra has a viscous texture when cooked and aids in thickening soups and stews. Read More
(11)
Rating: 5 stars
08/22/2011
OMG! My husband cooked this for me several weeks ago and had made it again 2 times since. It is an absolute favorite of mine!!! Read More
(3)
Advertisement
Rating: 3 stars
07/02/2011
I haven't tried it but probably will since I love okra and lamb. I found a tip that if you soak the okra in cold water and lime juice it reduces the sliminess whenever stewing or adding to a broth or soup. I normally let it sit in a bit of apple cider vinegar and water which also cuts down on the slime. Read More
(2)
Rating: 4 stars
01/12/2016
I enjoyed this dish but did not have all the ingredients so the recipe I am reviewing is as so often not quite the one provided. The okra I used was frozen and sliced. I used lamb neck the least expensive cut. I cut the pieces of lamb meat into small bites....about 1/4- 1/3" cubes. This was much less than 2 lbs lamb meat but there was a bit of lamb in each bite of stew giving definite lamb flavor. I put the bones in with the stew. I used MUCH less garlic(2 large cloves).I omitted mint and fresh rosemary...I am not fond of either and did not have them. I used marjoram dried instead of rosemary. I did not have tomato paste. The cans of tomatoes I had were: one plain diced and one diced with green peppers slightly spicy. After draining I put the juices back in because the mixture was too dry to simmer. I did not make the pilaf. I enjoyed the result and will definitely make it again. Read More
Rating: 4 stars
09/11/2015
only used lamb shank no paste and didn't prepare the starches. Used french bread for dipping. stewed for 3 hours. nice but I will use more lamb next time and increase spices by 50% for the fun of it. Read More
Advertisement
Rating: 4 stars
08/02/2016
I followed the recipe but did add salt and pepper lacking in the list of ingredients. I used big chunks of neck - much tastier and cheaper. I had a small bit of onion so put that in too. The mint and rosemary just blended in and wasn't evident. I found it most pleasant. Read More