Okra and Lamb Stew (Gombo à l'Agneau)

Gombo à l'Agneau, also known as Okra and Lamb Stew, is a traditional dish from Burkinabé Cuisine that is hearty, flavorful, and perfect for a comforting meal.

Gluten Free Dairy Free Main Course Burkinabé Okra Lamb Stew African Cuisine
Okra and Lamb Stew (Gombo à l'Agneau)

Ingredients

  • 1 lb lamb, cut into cubes
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup okra, sliced
  • 2 tomatoes, chopped
  • 2 cups beef or vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the lamb cubes and brown them on all sides, then remove from the pot and set aside.
  3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is soft and translucent.
  4. Add the sliced okra and chopped tomatoes to the pot, and cook for 5 minutes.
  5. Return the browned lamb cubes to the pot, then pour in the broth.
  6. Season with ground cumin, paprika, salt, and pepper. Stir to combine.
  7. Cover the pot and let the stew simmer for 45-50 minutes, or until the lamb is tender.
  8. Adjust seasoning if needed, then serve the Gombo à l'Agneau hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
15g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Cooking thermometer Measuring cups and spoons

Serving suggestions

Gombo à l'Agneau is best served with a side of steamed rice or crusty bread to soak up the delicious stew.

Tips & tricks

For a thicker stew, you can add a tablespoon of tomato paste or a roux made with flour and butter.

Cost

$20