Lamb Stew with Okra and Moringa Pods

Chef Benedicto
Chef Benedicto

While the origins of okra have been disputed, there is no denying that this vegetable – also known as gumbo – has strong roots in African history. Okra is now cultivated in many tropical and subtropical countries, such as India, Brazil, Thailand and Spain.

When we say “okra,” we mean the fruit or the pod. It can be boiled, fried, grilled, or dried. In may countries, okra is deep-frozen, canned or pickled. Okra’s thick charateristic gives it great culinary capability to thicken soups and stews. Our ground, grass-fed lamb or goat is great here, but lamb or goat stew meat is just fine too.

We encourage you to try this dish in the hopes that you will appreciate the nutritional value and culinary wonders of okra and moringa fruit pods and incorporate it into your daily diet. Green beans or aspargus can be substituted for moringa pods.

Okra and Moringa Stew
Okra and Moringa Stew

This recipe is by chef Benedicto Marinas. Benedicto is a chef from the Philippines and worked professionally in Manila, Atlanta, New Orleans, France, Australia, West Africa and currently in New York. He will go to great lengths to find the perfect meal, stopping along the way to help those who struggle with food insecurity and malnutrition. He has just completed a book on utilizing moringa to improve diets in Mali, West Africa. 

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

Lamb Stew with Okra and Moringa Pods

A stew of moringa fruit pods, okra, and ground lamb or goat
Course: Main Course
Cuisine: African
Keyword: Lamb stew, Moringa, Okra
Servings: 4


  • 1 lb Ground Lamb or Ground Goat
  • 1    Tablespoon of frying oil
  • 1    cloves garlic peeled and chopped
  • 1    onion peeled and chopped
  • 2    to matoes chopped
  • 4    cups soumbala or fish broth
  • 1      cup moringa fruit pods substitute green beans or asparagus
  • 2    cups okra cleaned and cut
  • Salt & black pepper


  • Heat the oil over medium-high heat in a large skillet.
  • Add garlic and brown gently.
  • Add onion and tomatoes.
  • Add ground lamb. Cook for no more that 3 minutes.
  • Pour in soumbala or fish broth. Let it boil.
  • Add the moringa fruits and okra. Cook until the vegetables are tender, approximately 5-8 minutes.
  • Season with salt and pepper if desired.

Get Cooking