Lamb with OkraThis dish, with tender lamb in tomato sauce and okra, uses few ingredients and is delicious. Furthermore, okra have a high nutritional value as they are rich in dietary fiber, are full of vitamin A, B-complex vitamins, have a fair amount of vitamin K, and they contain only 30 calories per 100 g. If on the other hand you really don’t like okra, you can use zucchini and potatoes.




1 kilo leg of lamb without bone
1 kilo frozen okra
3 potatoes peeled and quartered
1 onion chopped
2 cloves of garlic chopped
3 ripe tomatoes chopped or 1 can of chopped tomatoes
½ a bunch of parsley, chopped
A handful of mint (if liked)
3/4 cup olive oil
Salt, pepper



Put 2 tablespoonfuls olive oil in a pot and brown the lamb well. Add the onions and sauté for a few minutes. Add the tomatoes, salt and pepper and the garlic. Simmer for 2 – 3 minutes.

Empty the meat and sauce in a baking pan, add a cup of water and roast for about 1 hour at 180oC. When the lamb is half done, add the potatoes, the okra and the rest of the oil and continue cooking. 5 minutes before you take the pan out of the oven, add the parsley, the mint and check the salt and pepper.

You can also cook the lamb in the pot on the stovetop. Add 1 cup of water and let the meat simmer for half an hour. Add the potatoes, the okra and the rest of the oil when it is more than half done. Add a little more water if needed. If cooked on the stovetop, the okra cook much faster. A few minutes before the end of the cooking time, add the parsley and the mint and adjust the seasonings.

Whether it is cooked in the oven or on the stovetop, you should have a little sauce left at the end of the cooking time.

You can accompany this dish with a nice greek salad, feta cheese and fresh crusty bread.

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