Authentic Jordanian Lamb and Okra Stew with Vermicelli Rice

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add lamb cubes and brown on all sides for 5-7 minutes. Remove lamb and set aside.

Add chopped onion to the pot and cook over medium heat for 5 minutes until softened. Stir in minced garlic, ground coriander, ground cumin, and black pepper, cooking for 1 minute until fragrant.

Return the lamb to the pot. Pour in crushed tomatoes and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until the lamb is tender.

Add the okra and salt to the stew. Continue to simmer, covered, for another 20 minutes, or until the okra is tender and the sauce has thickened slightly.

While the stew simmers, prepare the vermicelli rice. In a separate medium saucepan, melt butter over medium heat. Add vermicelli pasta and cook, stirring constantly, for 2-3 minutes until golden brown.

Add the rinsed long-grain rice to the saucepan with the vermicelli. Stir for 1 minute to coat the rice. Pour in 2.5 cups of water and add 1/2 teaspoon of salt. Bring to a boil.

Once boiling, reduce heat to low, cover tightly, and cook for 15 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Taste the stew and adjust seasoning if needed. Ladle the Jordanian Lamb and Okra Stew over generous portions of the vermicelli rice.

Serve hot, garnished with fresh parsley if desired.