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Okra And Lamb Stew > Jeff Smith lamb, lebanese, stews 1 lb boneless leg of lamb, in 1 long strips, 2 wide, 1/2 1 thick 3 tablespoon olive oil 1 large yellow onion, peeled and 1 minced 3 large cloves garlic, peeled and 1 crushed 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1 2-pound can crushed 1 tomatoes 1 juice of 1 lemon 1 salt and freshly ground 1 black pepper to taste 1 lb fresh or frozen whole okra, 1 thawed 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 mintues. This dish is better if cooked a few hours ahead and reheated. Lebanese serve over Rice Pilaf (below). Note: This dish is also terrific cooked with green beans instead of okra. Serves 6 from The Frugal Gourmet's "On Our Immigrant Ancestors". From: Strawberry Girl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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