Lamb Stew with Okra & Fruit Recipe


Cooking Time50 MinHealth IndexHealthy
MethodMain Ingredient


 Butter/Margarine2 Tablespoon
 Salad oil2 Tablespoon
 Lean boneless lamb stew meat2 Pound, cut into about 1 1/2 inch cubes
 Onion1 Large, cut lengthwise into thin slices
 Catsup/Tomato based chili sauce1⁄4 Cup (4 tbs)
 Canned tomatoes1 Pound (1 Can)
 Okra1 1⁄2 Pound
 Bell pepper1 , seeded and cut into 1 inch squares (Green / Red Colored)
 Moist pack pitted prunes1⁄2 Cup (8 tbs)
 Dried apricots1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2322 Calories from Fat 711

% Daily Value*

Total Fat 80 g123.6%

Saturated Fat 24.2 g121.2%

Trans Fat 0.5 g

Cholesterol 826.6 mg

Sodium 2501.4 mg104.2%

Total Carbohydrates 206 g68.8%

Dietary Fiber 47.8 g191.1%

Sugars 73.4 g

Protein 214 g428.4%

Vitamin A 217.8% Vitamin C 570.1%

Calcium 102.1% Iron 127.9%

*Based on a 2000 Calorie diet


Melt butter in oil in a 5- to 6-quart pan over medium heat.
Add lamb and cook, turning, until browned on all sides.
Add onion; cook, stirring often, until onion is soft.
Stir in catsup; then add tomatoes (break up with a spoon) and their liquid.
Bring to a boil over high heat; reduce heat, cover, and simmer until meat is tender when pierced (40 to 50 minutes).
Meanwhile, prepare okra for quickly cooked dishes.
Add okra, bell pepper, prunes, and apricots to lamb mixture.
Cover and cook until okra is just tender-crisp to bite (10 to 15 more minutes); gently push okra under surface of cooking liquid several times.
Skim fat, if necessary; season to taste with salt and pepper.