Syrian Okra Stew with Tomato and Lamb

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A beloved Syrian home-style stew where tender okra pods simmer in a bright tomato base with melting lamb and warm Middle Eastern spices. Serve it spooned over vermicelli rice or with warm flatbread for an authentic Damascene dinner.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 18 gCarbs
• 8 gFiber
• 9 gSugar
• 32 gProtein
• 780 mgSodium
• 960 mgPotassium
• 140 mgCalcium
• 4.2 mgIron
• 32 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the stew

• 500 g bone-in lamb shoulder, trimmed and cut into 3 cm pieces
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 ripe Roma tomatoes, finely diced
• 500 g fresh small okra, tops trimmed (or frozen whole okra, thawed)
• 2 1/2 cups hot water
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons fine sea salt

Spice blend

• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper

For finishing and serving

• 1/3 cup fresh cilantro, roughly chopped
• 2 tablespoons fresh mint, sliced
• Cooked basmati or vermicelli rice, for serving

Directions

1. Pat the lamb dry and season lightly with salt. Heat olive oil in a heavy pot over medium-high heat and brown the lamb in batches until deep golden on all sides, about 6 minutes total; transfer to a plate.
2. Reduce heat to medium and add the onion to the same pot. Cook, stirring, until softened and lightly caramelized, 6 to 8 minutes, then stir in the garlic and cook 30 seconds until fragrant.
3. Add the tomato paste and the coriander, cumin, allspice, cinnamon, and black pepper. Toast for 1 minute, stirring, until the paste darkens and smells toasty.
4. Return the lamb and any juices to the pot along with the diced tomatoes and 2 1/2 cups hot water. Bring to a boil, skim any foam, then reduce heat and simmer uncovered for 20 minutes so the lamb becomes tender and the broth concentrates.
5. Add the okra, arranging it in a single layer so the pods stay intact. Simmer uncovered for another 18 to 22 minutes, gently shaking the pot occasionally, until the okra is tender and the sauce is thick and glossy.
6. Stir in the lemon juice, taste and adjust salt, then scatter the cilantro and mint over the top. Let the stew rest off the heat for 5 minutes so the flavors settle.
7. Ladle into shallow bowls and serve hot with a mound of rice or torn flatbread to soak up the tangy tomato broth.

Cook’s Notes

• Choose small, bright green okra pods and trim only the stem caps; never slice into the pods or the stew will turn viscous.
• Always simmer okra dishes uncovered and add an acid (lemon or tomato) early to keep the texture clean rather than slimy.
• Swap the lamb for beef chuck or use 300 g boneless pieces if you prefer a leaner stew; reduce simmer time by about 10 minutes.
• Frozen whole okra works beautifully; do not thaw it in water or the pods will weep and cloud the sauce.
• For a vegetarian version, omit the lamb and double the okra, replacing the water with vegetable stock.

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