Okra stew
Green okra stew with pieces of meat, tomato sauce, and a splash of coriander and garlic — with white rice.
- Cooking time
- 1 hr 35 min
- Hands-on time
- 30 min
- Free time
- 50 min
- Difficulty
- Easy
- Cuisine
- Levantine
- Calories
- 660
- Contains
- Dairy
Stews are the rhythm of the week in our homes, and okra is their undisputed queen: small, tender "zero" okra in red tomato sauce with meltingly soft meat, finished with the aroma of the garlic tempering. A dish that calls for plenty of white rice and bread for dipping.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Time managementPrepare the chopping and spices first, and start with the ingredient that takes the longest to cook so that all the ingredients are cooked together.
Ingredients
Amounts follow the number of people
For the stew
For the tempering
When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.
Equipment
- Medium pot — The meat is seared in it and then tenderizes in its own stock.
- Separate frying pan — The okra is seared alone so it does not go slimy in the stew.
- Small pan — For the tempering: garlic and coriander in ghee.
Method
Sauté the meat in oil with the onions until it changes color, then add hot water to cover it and let it cook.
You’ll know it’s ready whenThe meat is almost tender.
Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.
Sauté the okra in a little oil in a separate pan.
You’ll know it’s ready whenIt is glossy and a brighter green.
Tip: Sautéing keeps its shape and cuts the sliminess.
Add the okra, tomatoes, tomato paste, and spices to the meat and its broth, and let the stew simmer on low heat.
You’ll know it’s ready whenThe okra is tender but holds its shape, and the sauce has thickened.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Fry the garlic and coriander in ghee, pour the tempering over the stew, and stir gently.
You’ll know it’s ready whenIt smells fragrant — turn off the heat a minute later.
Tip: Work in batches and maintain a consistent temperature for even browning.
Serve it hot with white rice.
You’ll know it’s ready whenThe dish is neat and ready to serve straight away.
Tip: Add the finishing touches at the time of serving to preserve the color and texture.
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