Egyptian Meat and Okra Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
6 servings
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Calories
318 kcal
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Course
Main Course, Lunch
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Cuisine
North African
Egyptian Meat and Okra Stew
Description
This stew starts by browning well-seasoned venison in batches to develop a deeply caramelized exterior and concentrated flavor. Onions are then sautéed in the same pot, scraping up browned bits, followed by chopping and cooking Anaheim chiles and garlic. Ground coriander and optional cardamom provide warm, earthy spices while tomato paste enriches the base.
Diced tomatoes, beef or venison stock, and optionally cracked dried lemons add complexity and moisture as the mixture simmers gently, allowing flavors to meld. Fresh sliced okra is stirred in towards the end, cooking through to add body and texture. Lemon juice is added to adjust brightness and balance the savory stew.
This stew can be served as a rich, comforting meal. It keeps up to a week refrigerated but does not freeze well. Variations include adding chickpeas, fava beans, or potatoes to increase bulk. To reduce okra's natural slime, citric acid can be added early on. Taking time to properly brown the meat is key to building flavor.
Ingredients
- 3 tablespoons olive oil
- 2 pounds venison cubed
- 2 onions chopped, large, yellow
- 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 optional, cracked
- 1 ounce can diced tomatoes
- 1 quart beef stock or venison stock
- 1 pound okra sliced
- lemon juice to taste
- salt to taste
- black pepper to taste
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
- You can add chickpeas, fava beans, or potatoes to increase the stew's heartiness.
- Toss okra with a small amount of citric acid before cooking to reduce its sliminess.
- Take care to brown the meat thoroughly to develop flavor layers; avoid rushing this step.
- Use up to double the amount of okra if preferred for more vegetable presence.
- The stew is typically mild but adding hot paprika or cayenne pepper can introduce heat.
- Store leftovers refrigerated for up to one week; freezing is not recommended.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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