Egyptian Meat and Okra Stew

Name: Egyptian Meat and Okra Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 2 pounds venison; 2 large yellow onions; 2 Anaheim chiles; 3 cloves garlic; 1 tablespoon ground coriander; 1/2 teaspoon ground cardamom; 2 tablespoons tomato paste; 2 dried lemons, cracked; 1 14 ounce can diced tomatoes; 1 quart venison or beef stock; 1 pound okra; Lemon juice to taste; salt and pepper to taste

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5.0

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Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
6 servings
Calories
318 kcal
Course
Main Course, Lunch
Cuisine
North African

Egyptian Meat and Okra Stew

Elizabeth Hodge

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Feel free to play with the protein in this -- I use venison but lamb, goat, beef, or even chicken or fish would work. Just adjust cooking times accordingly.

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Ingredients

Servings

3 tablespoons olive oil
2 pounds venison, cubed
2 large yellow onions, chopped
2 Anaheim chiles, chopped
3 cloves garlic, chopped
1 tablespoon ground coriander
1/2 teaspoon ground cardamom (optional)
2 tablespoons tomato paste
2 dried lemons, cracked (optional)
1 14 ounce can diced tomatoes
1 quart venison or beef stock
1 pound okra, sliced
Lemon juice to taste
salt and pepper to taste

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Instructions

Heat the olive oil in a large, lidded pot like a Dutch oven over medium-high heat. Salt the meat well and brown it in batches. Pat it dry with paper towels and don't let the pieces touch. You might need to raise the heat to full blast to prevent the meat from steaming. You want it to be well browned on at least 2 sides. Move pieces to a bowl as they brown. This will take you about 15 minutes.
When the meat has browned, add the onions to the pot. Add a little extra olive oil if you want. Stir the onions around with a wooden spoon to scrape up all the browned bits in the pot. Let them sauté until soft and a little brown. Add the green chiles and the garlic and cook another 2 minutes, stirring often.
Return the meat and any juices to the pot, add the coriander, cardamom, tomato paste and some salt and mix well. Let this cook a minute, then add the tomatoes and stock. Add the dried lemons if you happen to be using them. Bring to a gentle simmer and taste for salt. Cover the pot and cook for 2 hours. If you are using lamb or beef, you'll only need to cook this for about 90 minutes, or even less.
When the meat is tender, add the okra and lemon juice. Simmer about 15 more minutes, then add black pepper to taste. Serve with rice.

Notes

If you want to bulk this up a bit, add chickpeas, fava beans or potatoes... or all three.
If you want to de-slime the okra, toss it in a bowl with some citric acid (Fruit Fresh) right at the beginning, letting it sit as everything else cooks. You'll need only about a tablespoon or two.
Take your time browning the meat. This develops a lot of the flavor, so don't rush things.
You can add more okra if you want, up to another pound.
This isn't normally spicy, but I do like a little hot paprika or cayenne in it.
Once made, this will keep for a week in the fridge. It doesn't freeze well.

Nutrition Information

Show Details

Calories 318kcal (16%) Carbohydrates 14g (5%) Protein 40g (80%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 129mg (43%) Sodium 501mg (21%) Potassium 1125mg (32%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 624IU (12%) Vitamin C 24mg (27%) Calcium 102mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 318 kcal

% Daily Value*

Calories	318kcal	16%
Carbohydrates	14g	5%
Protein	40g	80%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Cholesterol	129mg	43%
Sodium	501mg	21%
Potassium	1125mg	24%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	624IU	12%
Vitamin C	24mg	27%
Calcium	102mg	10%
Iron	6mg	33%