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>
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/