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Recipe Summary

Yield:
7 servings (serving size: 2 cups stew and about 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over mediumhigh heat. Coat lamb with cooking spray. Add lamb to pan; cook 5 minutes or until browned, stirring frequently. Drain in a colander; set aside. Wipe drippings from pan with a paper towel.

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  • Recoat Dutch oven with cooking spray; add oil. Place over medium-high heat. Add onion and garlic; cook 2 minutes, stirring constantly. Return lamb to pan, and add coriander, cumin, and red pepper. Cook 2 minutes, stirring constantly.

  • Add water and next 7 ingredients; stir well, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add okra, and cook an additional 5 minutes.

  • Spoon rice into individual bowls; top with stew.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

472 calories; fat 12.5g; saturated fat 3.3g; protein 29.6g; carbohydrates 61.2g; cholesterol 65mg; iron 4.8mg; sodium 698mg; calories from fat 24%; fiber 7.1g; calcium 137mg.
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