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Okra and Lamb Stew


2 lb okra
2 lb lamb neck and shoulder, cut into 1-inch chunks.
1 lb eggplant
6 cups peeled, seeded, and roughly chopped tomatoes
1 green pepper, chopped into 1-inch chunks
1 cup chopped onions
3 tsp chopped garlic
1 tsp coriander
2 tablespoon butter
1/4-1/2 cup oil
Freshly ground pepper and Salt
Juice of 1 lemon (optional)


1. Wash, trim, and dry okra. Cut okra into 1-inch chunks.

2. Peel eggplant, cut into 1-inch chunks, and sprinkle with salt. Set aside to drain.

3. Melt butter and 2 tablespoons oil in large saucepan. Sauté onions until lightly browned, then add garlic. Stir for 30 seconds.

4. Add lamb and brown. Stir in coriander, 2 teaspoons salt, and pepper. Add tomatoes. Bring stew to a boil, reduce heat, cover pan, and simmer for 30 minutes.

5. While the lamp is being cooked, heat 1/4 cup oil in a large sauté pan. Lightly sauté okra. Drain in a colander.

6. Brown eggplant, then pepper, adding additional oil if needed.

7. After lamb has been cooked for 30 minutes, add the vegetables (5 and 6) and simmer for 50-60 minutes longer. Taste for seasonings and add lemon juice if desired.

Serves 4-6

See Also:

More Okra Recipes

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