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Egyptian Meat and Okra Stew

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.