Recipe Corner: Okra and Vegetable Stew



  • 1 pound fresh or frozen okra
  • 1 large onion, chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium carrot, peeled and diced
  • 1 medium potato, peeled and sliced or diced
  • 3/4 pound lamb cut for stew (shoulder)
  • 2 cups crushed or stewed tomatoes or 2-3 medium tomatoes, seeded and diced
  • 2 tablespoons tomato paste
  • 1/2 cup low sodium tomato sauce (optional)
  • 2-3 cloves garlic, minced
  • Paprika, sweet basil, cayenne pepper, and sea or Kosher salt and black pepper to taste
  • 4 cups water (more to taste)
  • Juice of one large lemon
  • Olive oil, unsalted butter
  • 1/4 cup parsley, chopped


In a large pan, sauté the lamb in olive oil or unsalted butter, add the onions and garlic, and cook until onions are translucent and the lamb is browned. Add the bell pepper, carrot, and potato and cook a few more minutes. Add the water, tomatoes, tomato paste, tomato sauce, spices, lemon juice, and the okra last. Stir and bring to a low boil; cover and cook on medium heat until the okra and vegetables are tender, about 35 to 40 minutes. Check and stir occasionally. When ready to serve, add the parsley and extra lemon juice, if desired.

Serves 6.

*Christine’s recipes have been published in the Fresno Bee Newspaper,

Sunset Magazine, Cooking Light Magazine, and at

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