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| What You Need: |
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1 pound boneless leg of lamb, cut into long strips, 1˝ to 2 inches wide, about ˝ inches thick
3 tablespoons olive oil
1 large yellow onion, peeled and minced
3 large cloves garlic, peeled and crushed
˝ teaspoon ground allspice
˝ teaspoon ground cinnamon
˝ pound can crushed tomatoes
Juice of 1 lemon
Salt and freshly ground black pepper to taste
1 pound frozen whole okra, thawed
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| How To Cook: |
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1. Quickly brown the lamb strips in the olive oil. Add the onion and garlic and cook until transparent.
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2. Add the spices, tomato, and lemon juice, and salt and pepper. Simmer until the lamb is tender.
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3. Add the thawed okra, and cook 5 minutes. This dish is better if cooked a few hours ahead and reheated.
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4. Serve over Rice Pilaf.
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NOTE:
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This dish is also terrific cooked with green beans instead of okra.
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