Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 lb Okra
2 oz Butter
2 Onions
2 lg Garlic cloves
1 1/2 lb Boned lean lamb
3 md Ripe tomatoes
2 tb Tomato puree, mixed with
4 tb Water
Salt
Black pepper, freshly ground

Cut the lamb into 1-inch cubes. Chop the onions and the garlic cloves
finely. Slice the tomatoes. Wash the okra and cut off the stems. If
they are large, cut into pieces.

Melt the butter in a large saucepan. Add the onions and the garlic
and fry, stirring, until the onions are soft, but not brown. Add the
lamb pieces and brown them all over. If fresh okra is being used, add
them to the pan and fry, stirring, for 3 minutes. Add the tomatoes,
tomato puree and salt and pepper to taste. Add enough water to cover
the meat and vegetables and bring to the boil. Reduce the heat, cover
the pan and simmer for 1 1/2 hours or until the meat is tender and
the sauce is rich. If canned or frozen okra is used, add it at the
end of the cooking time.

Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's
Guide to the Great Regional Dishes of the World. Mitchell Beazley
Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600
55929 7. Typed by Heiko Ebeling.
Submitted By HEIKO EBELING On 07-20-95

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