lamb with okra (syrian style)

Categories: None
Yield: 1 Servings

Measure	Ingredient
2 pounds	Lamb shoulder
1½ cup	Tomato sauce
½ pounds	Dried okra
2 cups	Meat stock
¼ cup	Cooking fat
1	Lemon ; juice of
2 tablespoons	Minced parsley
	Salt & pepper
1 small	Clove garlic; minced
	Steamed rice

Simmer lamb in water to cover until tender, about 2 hours. Boil okra in salted water 20 minutes, then drain and brown in hot fat with parsley and garlic. Cut cooked lamb into small pieces and add to okra mixture with tomato sauce, stock and lemon juice. Serve hot with steamed rice. Serves 6.

Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on Sep 7, 1998, converted by MM_Buster v2.0l.