| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Lebanese |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless lamb, cut into long strips, 1 1/2 " to 2" wide, about 1/2 inch thick |
| 3 |
tb |
Olive oil |
| 1 |
lg |
Yellow onion, peeled and minced |
| 3 |
lg |
Cloves, peeled and crushed |
| 1/2 |
ts |
Ground all-spice |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
cn |
(2 lb) crushed tomatoes |
| 1 |
|
Lemon , juice of |
|
|
Salt and freshly ground pepper to taste |
| 1 |
lb |
Frozen whole okra, thawed (I don't see why fresh would be so bad) |
INSTRUCTIONS
Quickly brown the lamb strips in the olive oil. Add the onion and garlic
and cook until transparent. Add the spices, tomato, and lemon juice and
salt and pepper. Simmer until the lamb is tender. Add the thawed okra, and
cook 5 minutes. This dish is better if cooked few hours ahead and reheated.
Lebanese, serve over Rice Pilaf (below)
Note; This dish is also terrific cooked with green beans instead of okra.
Serves - 6
Posted to JEWISH-FOOD digest V96 #116
From: alotzkar@direct.ca (Al)
Date: Tue, 31 Dec 1996 11:18:27 -0800
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”