| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | May 1995 | 1 | servings |
INGREDIENTS
| 1 | lb | Fresh okra; stems trimmed at |
| ; top | ||
| 2 | tb | Red wine vinegar |
| 3 | tb | Olive oil |
| 1 1/2 | lb | Lamb stew meat; cut into 3/4-inch |
| ; pieces | ||
| Ground allspice | ||
| 1 | lg | Onion; diced |
| 1 | lg | Green bell pepper; diced |
| 1 | tb | Tomato paste |
INSTRUCTIONS
Combine okra and vinegar in medium bowl; toss to coat. Let stand 30 minutes. Meanwhile, heat olive oil in heavy Dutch oven over high heat. Season lamb with allspice, salt and pepper. Working in batches, add lamb to Dutch oven and brown, about 5 minutes per batch. Transfer lamb to bowl. Add onion and green pepper to same pot, reduce heat to medium and saute until vegetables are tender, about 8 minutes. Mix in tomato paste. Return lamb and any collected juices to pot. Add enough water barely to cover lamb mixture and bring to boil. Reduce heat to medium-low, cover and simmer stew 30 minutes. Add okra mixture; cover and simmer until lamb and okra are tender, about 15 minutes longer. Season to taste with salt and pepper. Serves 4. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 450 Calories (kcal); 41g Total Fat; (78% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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