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Ingredients:
- 1 1/2 pounds fresh or frozen okra, thawed (about 16 to 20 ounces frozen)
- 1/4 cup vinegar
- 3 tablespoons olive oil
- 2 pounds lean lamb, cut into 1-inch cubes
- 1/2 cup chopped onions
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 large can (15 to 16 ounces) tomato sauce
- 2 tablespoons fresh lemon juice
Preparation:
Trim okra and place in a bowl; pour vinegar over it and let stand for 25 minutes. Drain; rinse under cold water. Heat oil in a Dutch oven; add lamb cubes and onions. Brown lamb and onions, stirring often; sprinkle with salt and pepper. Add cumin, tomato sauce, lemon juice, and okra. Bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour, or until lamb is tender. Serve lamb stew with hot cooked rice or rice pilau. Lamb stew serves 4 to 6.
More Lamb Stew Recipes
Spring Lamb Stew with Tomatoes
Lamb Stew II
Lamb Stew with Potatoes
Irish Lamb Stew Recipe
Lamb Stew III
Crockpot Lamb Stew
Lamb Roasts
Lamb Stew Recipes
Lamb Chop Recipes
Lamb Recipe Index
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