Okra is one of those vegetables that is not common in the East or West Coast. However, in the South, it is
a staple in their cuisine. There are many ways you can prepare it: pickling, baking, or mixing it in a tomato sauce. But most commonly, you will find it as an ingredient in Gumbo.
My recipe has origins in the Middle East. Closer to where Okra is believed to have migrated from, Africa & Asia.
This delightful recipe will surprise you anytime during the year. It’s perfect for a cold wintery dish or serve it in the evening in a cool climate.
1 small onion raw
12 Ounces of Okra 12- 1 frozen bag
1 pound of lamb stew meat
4 small raw garlic cloves
12 Ounces of diced tomatoes with juice- 1 can
2 dried whole limes- bought in Middle Eastern stores or search on your web browser
2 tablespoons of tomato paste
1 small lemon raw
1/4 Teaspoon of chili powder
1/2 Teaspoon of salt
1/4 Teaspoon of fresh ground pepper
1 Teaspoon of Paprika
6 cups of cauliflower rice
Put 1 tablespoon of olive oil in a soup or stew pan
Cut onion and sauté in pan
Cut meat into smaller pieces and brown in pan with other ingredients
Chop and add garlic to ingredients
Add 8 cups of water and bring it to a boil.
Put a lid on the pan and turn the burner to simmer for one hour
The lamb will be tender after simmering the meat. If not continue to simmer for another hour.
Add diced tomatoes with juice from can
Add whole dried lime
Add 2 tablespoons of tomato paste
Add chili powder, paprika, salt and pepper and simmer for another 30 minutes
In a separate large frying pan add 1 teaspoon of olive oil and heat until it is warm
Add six cups of cauliflower and stir
put a lid on the frying pan and let cook for three minutes.
Place 3/4 cup of cauliflower in a bowl
Add 1 cup of lamb okra stew over rice and squeeze a little lemon juice on top.
Serving Size 8
8.88 Net Carbs per Serving
139.12 Calorie, Total Fat 5.14g, Sodium 292.22mg, Total Carbohydrates 12.63g, Fiber 3.75g, Total Sugar 2.88g, Protein 13.48g