Bamia – (meat And Okra Stew)

Before earthly things break in upon us, and we receive impressions from abroad, it is good to season the heart with thoughts of God, and to consecrate the early and virgin operations of the mind before they are prostituted to baser objects. When the world gets the start of religion in the morning, it can hardly overtake it all the day; and so the heart is habituated to vanity all the day long. But when we begin with God, we take Him along with us to all the business and comforts of the day; which, being seasoned with His love and fear, are the more sweet and savory to us.

Thomas Case

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Taste4	4	Servings

INGREDIENTS

6	T	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	t	Oregano
1	t	Cinnamon
1	c	Peeled, seeded and chopped
		tomatoes
3	T	Tomato paste
1	c	Stock -, or more
2	T	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	T	Red wine vinegar
1 1/2		urs.

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  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  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 747 Calories From Fat: 446 Total Fat: 49.8g Cholesterol: 143.2mg Sodium: 814.1mg Potassium: 1453.7mg Carbohydrates: 24.2g Fiber: 6.2g Sugar: 10.9g Protein: 45.7g