Lamb Stew with Okra & Fruit
|Salad oil||2 Tablespoon|
|Lean boneless lamb stew meat||2 Pound, cut into about 1 1/2 inch cubes|
|Onion||1 Large, cut lengthwise into thin slices|
|Catsup/Tomato based chili sauce||1⁄4 Cup (4 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Okra||1 1⁄2 Pound|
|Bell pepper||1 , seeded and cut into 1 inch squares (Green / Red Colored)|
|Moist pack pitted prunes||1⁄2 Cup (8 tbs)|
|Dried apricots||1⁄2 Cup (8 tbs)|
Melt butter in oil in a 5- to 6-quart pan over medium heat.
Add lamb and cook, turning, until browned on all sides.
Add onion; cook, stirring often, until onion is soft.
Stir in catsup; then add tomatoes (break up with a spoon) and their liquid.
Bring to a boil over high heat; reduce heat, cover, and simmer until meat is tender when pierced (40 to 50 minutes).
Meanwhile, prepare okra for quickly cooked dishes.
Add okra, bell pepper, prunes, and apricots to lamb mixture.
Cover and cook until okra is just tender-crisp to bite (10 to 15 more minutes); gently push okra under surface of cooking liquid several times.
Skim fat, if necessary; season to taste with salt and pepper.