Servings
8 s
Ingredients
- 2 pounds Okra, fresh
- 2 Onions, lg, chopped
- 2 Garlic cloves
- 4 tablespoons Butter or oil
- 2 pounds Lamb, beef or veal, cubed
- 1/2 pound Tomatoes, ripe, sliced
- 1 tablespoon Tomato paste
- Salt and pepper
- 1 Lemon (juice only)
Directions
- Wash fresh okra and cut off stems. Fry the chopped onions and whole garlic cloves in butter or oil until both are golden and the garlic is aromatic.
- Add the cubed meat and brown all over.
- THen add the prepared okra and fry gently for a little while longer.
- Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato paste.
- Season with salt and pepper, and stir well.
- Bring to a boil and simmer over low heat 1 1/2 hours or more, until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary.
- Remove from heat, and add juice of one lemon.
- Stir and serve.
- >From “A Book of Middle Eastern Food” by Claudia Roden From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini