.jpg&w=3840&q=75)
4 Serves
71 Mins
Using a chefs knife, trim the lamb into bite-sized cubes and prepare the okra by trimming the stems.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
IraqiVitamin E
2 mg / 15 mgVitamin K
47 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
132 µg / 400 µgCalcium
131 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
517 mg / 1,250 mgPotassium
1085 mg / 4,700 mgSodium
971 mg / 2,300 mgZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides.
Add chopped onion and minced garlic to the Dutch oven, sautéing until softened and fragrant.
Stir in the tomato paste and enough hot water to cover the meat, then bring to a gentle simmer.
Add the okra to the pot and season with salt and black pepper. Cover and simmer until the lamb is tender and the okra is cooked through.
42
g7
g62
g
Costa Rican
American