| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
May 1995 |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh okra, stems trimmed at |
|
|
top |
| 2 |
T |
Red wine vinegar |
| 3 |
T |
Olive oil |
| 1 1/2 |
lb |
Lamb stew meat, cut into |
|
|
3/4-inch |
|
|
pieces |
|
|
Ground allspice |
| 1 |
|
Onion, diced |
| 1 |
|
Green bell pepper, diced |
| 1 |
T |
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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