| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Taste4 |
4 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 2 |
lb |
Stewing lamb; from neck or shoulder, cut 1" to 2" cubes, |
|
|
With bones |
| 2 |
|
Onions; finely chopped |
| 2 |
|
Garlic cloves; finely minced |
| 1 |
ts |
Oregano |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Peeled; seeded and chopped tomatoes |
| 3 |
tb |
Tomato paste |
| 1 |
c |
Stock -; (or more) |
| 2 |
tb |
Chopped fresh mint |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 1/2 |
lb |
Okra; trimmed |
| 1 1/2 |
c |
Red wine vinegar; plus |
| 2 |
tb |
Red wine vinegar |
INSTRUCTIONS
Preheat oven to 325 degrees.
In a large skillet heat 4 tablespoons of oil over medium-high heat,
add lamb and fry, turning to brown on all sides, about 10 minutes.
Using a slotted spoon transfer meat to a baking dish. Add onions to
skillet and saute until tender and translucent, about 8 minutes. Add
oregano, cinnamon, tomatoes, tomato paste, stock and mint, stirring
well to combine, and season to taste with salt and pepper. Pour sauce
over lamb. Cover baking dish and bake until liquid is absorbed, about
1 1/2 hours.
Meanwhile, in a nonreactive bowl soak okra in 1 1/2 cups vinegar for
30 minutes. Drain, rinse and pat dry. In a skillet heat remaining 2
tablespoons oil over medium heat, add okra and saute for 3 minutes,
stirring gently.
Remove stew from oven and arrange okra on top in a spoke pattern.
Sprinkle with remaining 2 tablespoons vinegar. Re-cover dish, return
to oven and bake 35 minutes more, adding a little more stock or water
if mixture seems too dry. Serve stew with rice.
This recipe yields 4 servings.
Source: "TASTE with David Rosengarten - (Show # TS-4677) - from the
TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: David Rosengarten
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