Edam Okra with Umami

4 servings

Tomato based and umami rich stew with lamb and lady finger (okra), which is popular in Arab.


  • 2 pounds (1kg) boneless lamb
  • 11 ounces (300g) fresh tomatoes
  • 2 onions
  • 1 pound (400g) okra
  • 3.5 ounces (100g) tomato paste
  • 4 cardamon
  • 1tbsp AJI-SHIO® Flavoured Black Pepper
  • 1tbsp AJI-NO-MOTO® (MSG)
  • 2 cinnamon sticks
  • 6 garlic cloves
  • 1tbsp coriander seed
  • 1tbsp coriander seed powder
  • 5 ounces (150g) fresh coriander
  • 3 bay leaves
  • 1tbsp salt
  • 1tbsp black pepper
  • 1tbsp cooking oil
  • 1 cup lamb broth


  1. Boil the lamb in 2 liters of water with bay leaf, cinnamon, coriander seed, cardamom, AJI-NO-MOTO®, onion & black pepper for 1 hour on medium heat.

  2. Heat up wok and deep fry the okra for 2 minutes and set aside.

  3. Finely chop fresh coriander, fresh tomatoes, onion & garlic.

  4. On medium heat, stir fry chopped onion, garlic & coriander into the pan.

  5. Add chopped tomatoes, boiled lamb & AJI-SHIO® Flavoured Black Pepper and stir evenly.

  6. Add tomato paste, cumin powder, lamb broth & AJI-NO-MOTO® and bring to a boil.

  7. Add okra and set aside.

  8. Glaze oil in a pan, add chopped garlic and coriander.

  9. Add mixture to Edam Okra.

  10. Garnish with fresh coriander.

Umami comes from...


Glutamate :

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