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Harissa-Spiced Lamb Stew with Okra and Tomatoes
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Course Main Course
Cuisine Middle Eastern
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cinnamon stick
  • 2 cans (14 ounces each) diced tomatoes
  • 2 cups beef broth
  • 12 ounces fresh okra, trimmed and cut into 1-inch pieces
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Add the lamb cubes and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
  • Add the onion to the same pot and cook for 4 minutes until softened. Stir in the garlic and cook for 1 minute more.
  • Return the lamb to the pot. Add the harissa paste, cumin, coriander, and cinnamon stick. Stir everything for 2 minutes to coat the meat.
  • Pour in the diced tomatoes and beef broth. Season with salt and black pepper. Bring the mixture to a boil, then lower the heat, cover, and simmer for 1 hour until the lamb is tender.
  • Add the okra pieces and cook uncovered for 15 minutes until the okra is tender but still holds its shape.
  • Remove the cinnamon stick. Sprinkle with chopped parsley and serve with lemon wedges on the side.

Notes

Simmer the okra just until tender to limit sliminess. The stew tastes even better the next day after the spices settle. If you need to thin the sauce, add a splash of broth during reheating. Fresh parsley and a squeeze of lemon brighten the finished dish without overpowering the harissa.
Course: Main Course
Cuisine: Middle Eastern
Equipment: Large pot, Wooden spoon, Knife, Cutting board