| 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.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”