Title: Okra and Lamb Stew
Categories: Soup Meat European
Yield: 1 Servings

1	lb	Boneless leg of lamb, cut
		Into long strips
3	tb	Olive oil
1	lg	Yellow onion, peeled and
		Minced
3	lg	Cloves garlic, peeled and
		Crushed
1/2	ts	Ground allspice
1/2	ts	Ground cinnamon
2	lb	Can crushed tomatoes
		Juice of 1 lemon
		Salt and freshly ground
		Black pepper to taste
1	lb	Whole okra

Quickly brown the lamb strips in the olive oil. Add the onion and garlic and cook until transparent. Add the spices, tomato, and lemon juice, and salt and pepper. Simmer until the lamb is tender. Add the thawed okra, and cook 5 minutes. This dish is better if cooked a few hours ahead and reheated. Lebanese serve over Rice Pilaf (below).

from The Frugal Gourmet's On Our Immigrant Ancestors Jeff Smith is quite passionate about Lebanese food. Sender: fineb001@maroon.tc.umn.edu

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