Title: Okra and Lamb Stew > Jeff Smith
Categories: Lebanese Lamb Stew
Yield: 1 Servings

1	lb	Boneless leg of lamb, in
		Long strips, 2" wide, 1/2"
		Thick
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
1		2-pound can crushed
		Tomatoes
		Juice of 1 lemon
		Salt and freshly ground
		Black pepper to taste
1	lb	Fresh or frozen whole okra,
		Thawed

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 mintues. This dish is better if cooked a few hours ahead and reheated. Lebanese serve over Rice Pilaf (below).

Note: This dish is also terrific cooked with green beans instead of okra.

Serves 6

from The Frugal Gourmet's "On Our Immigrant Ancestors". From: Strawberry Girl

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