Recipe - Lamb With Okra (Syrian Style)

2 pound Lamb shoulder
1 One half cup Tomato sauce
One half pound Dried okra
2 cup Meat stock
One fourth cup Cooking fat
1 Lemon ; juice of
2 tablespoon Minced parsley
Salt & pepper
1 small Clove garlic; minced
Steamed rice

Simmer lamb in water to cover until tender, about 2 hours. Boil okra in
salted water 20 minutes, then drain and brown in hot fat with parsley and
garlic. Cut cooked lamb into small pieces and add to okra mixture with
tomato sauce, stock and lemon juice. Serve hot with steamed rice. Serves 6.

Posted to JEWISHFOOD digest by dsabraham@juno.com (Deena Abraham) on Sep
7, 1998, converted by MM_Buster v2.0l.