Okra And Lamb Stew Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless leg of lamb, cut
Into long strips,
3 tbsp: Olive oil,
1 large: Yellow onion, peeled and
Minced,
3 large: Cloves garlic, peeled and
Crushed,
1/2 tsp: Ground allspice,
1/2 tsp: Ground cinnamon,
2 lbs: Can crushed tomatoes,
Juice of 1 lemon,
Salt and freshly ground,
Black pepper to taste,
1 lbs: Whole okra,
Directions:
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 a few hours ahead and
reheated. Lebanese serve over Rice Pilaf (below).
from The Frugal Gourmets On Our Immigrant Ancestors Jeff Smith is quite
passionate about Lebanese food. Sender: fineb001@maroon.tc.umn.edu
Source from luhu.jp
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 a few hours ahead and
reheated. Lebanese serve over Rice Pilaf (below).
from The Frugal Gourmets On Our Immigrant Ancestors Jeff Smith is quite
passionate about Lebanese food. Sender: fineb001@maroon.tc.umn.edu
Source from luhu.jp