| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | lb | Fresh okra |
| 2 | Onions, finely chopped | |
| 2 | Garlic cloves | |
| 3 | T | Oil |
| 2 | lb | Stewing beef, lamb or veal |
| cubed | ||
| 1/2 | lb | Ripe tomatoes, sliced |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1991
Calories From Fat: 423
Total Fat: 48.1g
Cholesterol: 0mg
Sodium: 2327.2mg
Potassium: 3145.2mg
Carbohydrates: 336.6g
Fiber: 36g
Sugar: 47.6g
Protein: 53.1g