Title: Casbah Moroccan Restaurant's Lamb & Okra Tagine
Categories: Lamb Moroccan
Yield: 1 Servings

3/4	lb	Leg of lamb or shank
3/4	ts	Salt
3/4	ts	Black pepper
1/2	c	Olive oil
1	md	Onion, chopped
2	ts	Ginger
1	pn	Saffron or
1/2	ts	Turmeric
2	md	Tomatoes, peeled and cut in
		Quarters
		Water
3	tb	Chopped cilantro
2	tb	Chopped parsley
1	lb	Okra, trimmed

Cut meat into 2-in. chunks; season with salt and pepper; set aside. Heat olive oil in large Dutch oven or skillet. Add onion, ginger, saffron, stirring until onion begins to turn translucent. Add meat and saute briefly to brown, just a minute or two; then add tomatoes and water to cover and stir. Cover and simmer for 1 hour, or until meat is tender. Add cilantro, parsley, and okra and adjust water if needed. Simmer 10 mins. or so, until okra is just tender. Make sure okra remains whole. In a serving plate, place the meat first, then top with okra, and finally add the rest of the sauce on top. Garnish with more chopped parsley, if desired. Serve hot.

~From chef Fouzi Chanet, Casbah Moroccan Restaurant

OKRA GUIDELINES (from the Atlanta Journal-Constitution)

* To freeze fresh okra: blanch for 3-4 mins. in boiling salted water, plunge into ice water, dry on towels, then freeze in a single layer on a cookie sheet, sliced or whole. Place in freezer bags up to 1 year.

* For classic fried okra: Use only fresh okra. Slice, dredge in seasoned cornmeal, and fry in a skillet of hot oil until crispy. From: Kathya Singh Date: 31 Jul 97 Eat-L List (Recipes And Food Folklore) Ä

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