Okra and lamb stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless lamb, cut into long strips, 1 1/2 \" to 2\" wide, about 1/2 inch thick |
| 3 | tablespoons | Olive oil |
| 1 | large | Yellow onion, peeled and minced |
| 3 | larges | Cloves, peeled and crushed |
| ½ | teaspoon | Ground all-spice |
| ½ | teaspoon | Ground cinnamon |
| 1 | can | (2 lb) crushed tomatoes |
| 1 | Lemon , juice of | |
| Salt and freshly ground pepper to taste | ||
| 1 | pounds | Frozen whole okra, thawed (I don't see why fresh would be so bad) |
Directions
Quickly brown the lamb strips in the olive oil. Add the onion and garlic and cook until transparent. Add the spices, tomato, and lemon juice and salt and pepper. Simmer until the lamb is tender. Add the thawed okra, and cook 5 minutes. This dish is better if cooked few hours ahead and reheated.
Lebanese, serve over Rice Pilaf (below) Note; This dish is also terrific cooked with green beans instead of okra.
Serves - 6
Posted to JEWISH-FOOD digest V96 #116 From: alotzkar@... (Al)
Date: Tue, 31 Dec 1996 11:18:27 -0800