Lebanese Okra Stew

Ingredients

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• Red Onion Red Onion 1 1
• Garlic Garlic 5 cloves 5 cloves
• Okra Okra 300g 3 cups
• Large Vine Tomatoes Large Vine Tomatoes 2 2
• Tomato Puree Tomato Puree 500g 2 & 1/5 cups
• Water Water 300ml 1 & 1/5 cups
• Olive Oil Olive Oil 3 tbsp 3 tbsp
• Pomegranate Powder Pomegranate Powder 1 tbsp 1 tbsp
• Table Salt Table Salt 2 tsp 2 tsp
• Granulated Sugar Granulated Sugar 1 tsp 1 tsp
• Lemon Juice Lemon Juice 2 tbsp 2 tbsp
• Fresh Cilantro Fresh Coriander handful handful
• Spice Mix:
• Cardamom Pods Cardamom Pods 1/4 tsp 1/4 tsp
• Harissa Paste Harissa Paste 1 tsp 1 tsp
• Ground Turmeric Ground Turmeric 1 tsp 1 tsp
• Ground Cumin Ground Cumin 1/4 tsp 1/4 tsp
• Ground Cinnamon Ground Cinnamon 1/2 tsp 1/2 tsp
• Dried Cilantro Dried Coriander 1/2 tsp 1/2 tsp
• Paprika Paprika 1 tsp 1 tsp

Instructions

1. 1.Firstly rinse the okras. If they have a long stems cut those away but the okra should cook closed rather than pre-slicing.
2. 2.Now heat the oil in a frying pan and roast the spice mix for 30 seconds.
3. 3.Add the garlic, onions and tomatoes and fry for 5 mins, make sure not to burn.
4. 4.Now add the okras and fry for a further 5 mins.
5. 5.Add the tomato puree, water, salt and pomegranate powder, stir briefly and close the pan with a lid. Reduce the heat and let simmer for 40 mins.
6. 6.Mix sugar and lemon juice and add it to the stew, simmering for a final 5 mins.
7. 7.Sprinkle coriander (cilantro) on the stew and serve with fresh pita, druze bread or rice.

Nutritional Information

• Calories:
  392
• Fat:
  21g
• Sodium:
  115mg
• Carbs:
  51g
• Sugar:
  21g
• Protein:
  8g