Yield: 1 Servings
|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|
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.