Okra And Meat Stew Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh okra,
2 large: Onions, finely chopped
2 large: Garlic cloves,
3 tbsp: Oil,
2 lbs: Stewing beef, lamb or veal, cubed
1/2 lbs: Ripe tomatoes, sliced
1 tbsp: Tomato paste, up to 2
S & P,
Directions:
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" on Sep
06, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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"
06, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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