| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Arab | Lamb, Stew, Arabic | 8 | Servings |
INGREDIENTS
| 2 | lb | Okra, fresh |
| 2 | Onions, lg, chopped | |
| 2 | Garlic cloves | |
| 4 | tb | Butter or oil |
| 2 | lb | Lamb, beef or veal, cubed |
| 1/2 | lb | Tomatoes, ripe, sliced |
| 1 | tb | Tomato paste |
| Salt and pepper | ||
| 1 | Lemon (juice only) |
INSTRUCTIONS
Wash fresh okra and cut off stems. Fry the chopped onions and whole garlic cloves in butter or oil until both are golden and the garlic is aromatic. Add the cubed meat and brown all over. THen add the prepared okra and fry gently for a little while longer. Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato paste. Season with salt and pepper, and stir well. Bring to a boil and simmer over low heat 1 1/2 hours or more, until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary. Remove from heat, and add juice of one lemon. Stir and serve. >From "A Book of Middle Eastern Food" by Claudia Roden From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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