Lamb Stew With Okra
|Olive oil||1⁄4 Cup (4 tbs)|
|Lamb shoulder||2 Pound, cut into 2 inch cubes|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Trimmed okra/1 package frozen okra, defrosted||1 Pound|
|Tomatoes/3 cups canned tomatoes, drained and chopped||4 Large, peeled and chopped|
|Parsley||1 Tablespoon, chopped|
|Lemon||1 , sliced and seeded|
|Water||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
1. Heat the oil in a heavy kettle, add the meat and brown on all sides. Add the onion and cook until lightly browned.
2. Add the remaining ingredients, cover and simmer gently until tender, about one and one-quarter hours.