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Casbah Moroccan Restaurant's Lamb & Okra Tagine

lamb, moroccan

3/4 lb leg of lamb or shank
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 cup olive oil
1 medium onion, chopped
2 teaspoon ginger
1 pinch saffron or
1/2 teaspoon turmeric
2 medium tomatoes, peeled and cut in
1 quarters
1 water
3 tablespoon chopped cilantro
2 tablespoon chopped parsley
1 lb okra, trimmed

Cut meat into 2-in. chunks; season with salt and pepper; set aside. Heat olive oil in large Dutch oven or skillet. Add onion, ginger, saffron, stirring until onion begins to turn translucent. Add meat and saute briefly to brown, just a minute or two; then add tomatoes and water to cover and stir. Cover and simmer for 1 hour, or until meat is tender. Add cilantro, parsley, and okra and adjust water if needed. Simmer 10 mins. or so, until okra is just tender. Make sure okra remains whole. In a serving plate, place the meat first, then top with okra, and finally add the rest of the sauce on top. Garnish with more chopped parsley, if desired. Serve hot. ~From chef Fouzi Chanet, Casbah Moroccan Restaurant OKRA GUIDELINES (from the Atlanta Journal-Constitution) * To - Freeze fresh okra: blanch for 3-4 mins. in boiling salted water, plunge into ice water, dry on towels, then - Freeze in a single layer on a cookie sheet, sliced or whole. Place in - Freezer bags up to 1 year. * For classic fried okra: Use only fresh okra. Slice, dredge in seasoned cornmeal, and fry in a skillet of hot oil until crispy. From: Kathya Singh Date: 31 Jul 97 Eat-L List (Recipes And Food Folklore) Ä

Yield: 1 servings

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