I found a simple recipe of Okra And Lamb Stew at allrecipes.com with a preparation time of 20 minutes and cooking time 45 minutes. This recipe makes a total of 6 servings. Great Lebanese recipe!!!

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"Lamb and Okra Stew

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1/4 cup crushed garlic
* 2 pounds cubed leg of lamb meat
* 1 teaspoon ground cumin
* 1 teaspoon chopped fresh mint
* 1 teaspoon ground dried turmeric
* 1 teaspoon chopped fresh rosemary
* 2 (14.5 ounce) cans diced tomatoes, drained
* 2 tablespoons tomato paste
* 1 pound baby okra
* 1 teaspoon lemon juice
* 1 cup water

* 1 tablespoon butter
* 1 cup thin egg noodles
* 2 cups long grain rice
* 2 cups chicken broth
* 2 cups water
* 1 pinch salt and pepper to taste
* 1 teaspoon olive oil

Directions

1. Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.
2. Meanwhile, melt the butter in a saucepan over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf."

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This is a very delicious ,easy to make and a filling recipe.Comes handy when we have only okras and potatoes left.

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The Ingredients: (serves 4 or so)

•1/2 lb or so boneless lamb stew meat (or roughly chopped up shoulder or hip or something, no bones though)
•olive oil
•1 can stewed tomatoes
•3 cloves garlic, chopped
•1 medium onion, diced (I use purple onions)

•as much okra as you like (i like to keep it visually about double the meat), with the tops chopped off but the rest of the body whole
•1 bunch fresh cilantro, leaves removed and chopped

•cumin (i really don't measure spice so i'd eyeball what looks tasty to you, but remember, cumin has a tendancy to dominate so i'd go lightly, a sprinkle here and there)
•ginger (feel free to go a bit heavy, i love me some ginger)
•red chili flakes, if you want (i like mine a lil' spicy)

•salt
The Cooking:

Brown the lamb in olive oil (enough to coat the bottom of your pot). Remove the lamb after fully browned (10-15 minuted or so to really get it nice and browned), and saute the diced onion and garlic in the oil and fat until clear. Add the meat back in, and add the spices and cilantro. Continue to saute. Add a little water if necessary (just a bit). Do that until it starts really smelling good, and the cilantro is nice and wilted. Add in the can of stewed tomatoes with broth, and the okra. Add water until meat is covered, and cover pot and put on low heat for 30-45 minutes or so. Keep simmering until meat is falling apart, adding water as necessary. Okra should basically fall apart too. The sauce should reduce to a nice thick gravy-esque deal. Salt as desired.

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Served along with fried potatoes.