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Lamb Stew With Okra & Fruit

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Ingredients
  Butter/Margarine 2 Tablespoon
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Lamb
Interest: 
Healthy
Cook Time: 
50 Minutes

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