| |
|
What You Need:
(To Serve: 6)
|
|
|
|
1 pound boneless leg of lamb, cut into long strips, 1½ to 2 inches wide, about ½ inches thick
3 tablespoons olive oil
1 large yellow onion, peeled and minced
3 large cloves garlic, peeled and crushed
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ pound can crushed tomatoes
Juice of 1 lemon
Salt and freshly ground black pepper to taste
1 pound frozen whole okra, thawed
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Quickly brown the lamb strips in the olive oil. Add the onion and garlic and cook until transparent.
|
2. Add the spices, tomato, and lemon juice, and salt and pepper. Simmer until the lamb is tender.
|
3. Add the thawed okra, and cook 5 minutes. This dish is better if cooked a few hours ahead and reheated.
|
4. Serve over Rice Pilaf.
|
|
NOTE:
|
|
This dish is also terrific cooked with green beans instead of okra.
|
| |
|
|
|
|
