Okra And Lamb Stew

Discussion in 'Food and nutrition' started by Edoc, Dec 21, 2005.

  1. Edoc

    Edoc Guest

    Okra And Lamb Stew

    Jeff Smith

    1 lb boneless leg of lamb, in long strips, 2" wide, 1/2" thick
    3 Tbsp olive oil
    1 lg yellow onion, peeled and minced
    3 lg cloves garlic, peeled and crushed
    1/2 tsp ground allspice
    1/2 tsp ground cinnamon
    1 2-pound can crushed tomatoes
    juice of 1 lemon
    salt and freshly ground black pepper to taste
    1 lb fresh or frozen whole okra, thawed

    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 mintues. This dish is better if cooked a 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

    Source: The Frugal Gourmet's "On Our Immigrant Ancestors".

    Source: <http://recipes.chef2chef.net/recipe-archive/27/147474.shtml>


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