| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh okra |
| 2 |
lg |
Onions; finely chopped |
| 2 |
lg |
Garlic cloves |
| 3 |
tb |
Oil |
| 2 |
lb |
Stewing beef; lamb or veal, cubed |
| 1/2 |
lb |
Ripe tomatoes; sliced |
| 1 |
tb |
Tomato paste; up to 2 |
|
|
S & P |
INSTRUCTIONS
This recipe is from Claudia Roden`s book called "A Book of Middle Eastern
Food". I have made this stew many times & it is delicious, if you like the
taste & texture of okra.
Wash fresh okra & cut off the stems. Fry the chopped onions & whole garlic
cloves in oil until golden brown. Add the meat & brown all over. Add the
okra & fry gently a little while longer. Add tomatoes & cook a few more
minutes. Cover in water in which you have diluted the tomato paste. Season
& stir well. Bring to a boil & simmer over low heat for 1 1/2 hrs or more,
until the meat is tender & the sauce is reduced. Taste & adjust the
seasoning.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Sep
06, 1998, converted by MM_Buster v2.0l.
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