Lamb Stew With Okra Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| 2 pounds lamb shoulder, cut into 2 inch cubes | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Okra | 1 pound, Defrosted | |
| 4 large tomatoes, peeled and chopped, or 3 cups canned tomatoes, drained and chopped | ||
| Parsley | 1 Tablespoon, chopped | |
| 1 lemon, sliced and seeded | ||
| Water | 1 Cup (16 tbs) | |
| Thyme | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. Heat the oil in a heavy kettle, add the meat and brown on all sides. Add the onion and cook until lightly browned.
2. Add the remaining ingredients, cover and simmer gently until tender, about one and one-quarter hours.
2. Add the remaining ingredients, cover and simmer gently until tender, about one and one-quarter hours.
Chef
