| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Syrian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb shoulder |
| 1 1/2 |
c |
Tomato sauce |
| 1/2 |
lb |
Dried okra |
| 2 |
c |
Meat stock |
| 1/4 |
c |
Cooking fat |
| 1 |
|
Lemon, juice of |
| 2 |
T |
Minced parsley |
|
|
Salt & pepper |
| 1 |
|
Clove garlic, minced |
|
|
Steamed rice |
INSTRUCTIONS
Simmer lamb in water to cover until tender, about 2 hours. Boil okra
in salted water 20 minutes, then drain and brown in hot fat with
parsley and garlic. Cut cooked lamb into small pieces and add to okra
mixture with tomato sauce, stock and lemon juice. Serve hot with
steamed rice. Serves 6. Posted to JEWISH-FOOD digest by
dsabraham@juno.com (Deena Abraham) on Sep 7, 1998, converted by
MM_Buster v2.0l.
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