Thursday, June 12, 2008

Lamb And Okra Stew

Lamb And Okra Stew
serves 8

2 large onions, chopped
2 garlic cloves
50g/2oz butter
900g/2lb lamb, cubed
900g/2lb okra, chopped
225g/8oz tomatoes, sliced
1 tablespoon tomato purée
juice of 1 lemon
salt and freshly ground
black pepper

• Fry the onions and garlic in the butter until both are golden and the garlic is aromatic. Add the lamb and brown all over. Add the okra and fry gently for about 10 minutes.
• Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato purée. Season with saltand pepper, and stir well. Bring to a boil and simmer over a low heat for 11/2 hours or more until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary.
• Remove from the heat and add the lemon juice. Serve hot.

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