Okra and Lamb Stew: Date Added: 20 Nov 2009
Listed in: Soups

1 lb Boneless leg of lamb, cut into long strips
3 tb Olive oil
1 lg Yellow onion, peeled and minced
3 lg Cloves garlic, peeled and crushed
1/2 ts Ground allspice
1/2 ts Ground cinnamon
2 lb Can crushed tomatoes
Juice of 1 lemon
Salt and freshly ground
Black pepper to taste
1 lb Whole okra

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.

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