Okra and Lamb Stew

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Andy M.

Certified Pretend Chef
Sep 1, 2004
Recipe as requested.

Okra and Lamb Stew

2 Tb Olive Oil
1 Lb Lamb, small cubes
1 Ea Onion, minced
2 Cl Garlic, minced
14 Oz Canned Tomato
[FONT=PC&#47749]⅓[/FONT] C White Wine
1 tsp Cumin
1 tsp Paprika
TT Beef or Chicken Broth
1 Lb Okra

Heat the oil in a 3-4 quart sauté pan and brown the lamb in batches. Remove to a plate.

Add more oil if needed and sweat the onion and garlic.

Add the meat and accumulated juices, the tomato, wine and seasonings. Bring to a boil and reduce to a simmer. Simmer, covered for 1-1[FONT=PC&#47749]½[/FONT] hours until the meat is tender.

Add broth as needed to thin the sauce to your taste.

Add the okra and simmer until they are cooked to the desired level of doneness.

Serve with rice.
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