Okra and meat stew

1 Servings

Ingredients

Quantity Ingredient
2 pounds Fresh okra
2 larges Onions; finely chopped
2 larges Garlic cloves
3 tablespoons Oil
2 pounds Stewing beef; lamb or veal, cubed
½ pounds Ripe tomatoes; sliced
1 tablespoon Tomato paste; up to 2
S & P

Directions

This recipe is from Claudia Roden`s book called "A Book of Middle Eastern Food". I have made this stew many times & it is delicious, if you like the taste & texture of okra.

Wash fresh okra & cut off the stems. Fry the chopped onions & whole garlic cloves in oil until golden brown. Add the meat & brown all over. Add the okra & fry gently a little while longer. Add tomatoes & cook a few more minutes. Cover in water in which you have diluted the tomato paste. Season & stir well. Bring to a boil & simmer over low heat for 1½ hrs or more, until the meat is tender & the sauce is reduced. Taste & adjust the seasoning.

Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Sep 06, 1998, converted by MM_Buster v2.0l.

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