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Lamb and Okra

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Lamb and Okra
Recipe type: Entree
Lamb and Okra is a spiced Moroccan food recipe that can be made in a tagine.
  • ¾ lb leg of lamb (or shank)
  • ¾ tsp salt
  • ¾ tsp black pepper
  • ½ cup olive oil
  • 1 medium onion, chopped
  • 2 tsp ginger
  • ½ tsp turmeric
  • 2 tomatoes, peeled and cut in quarters
  • 1 cup water
  • 3 tbsp cilantro, chopped
  • 2 tbsp parsley, chopped
  • 1 lb okra, trimmed
  1. Cut meat into 2 inch chunks, season with salt and pepper and set aside.
  2. Heat oil in large skillet and saute onion, ginger and saffron, stirring until onion begins to turn translucent.
  3. Add meat and saute briefly browning, just a minute or two, and add tomatoes and water to cover and simmer for 1 hour, or until meat is tender. Add cilantro, parsley and okra and adjust water if needed. Simmer 10 minutes until okra is just tender. Leave okra whole.
  4. 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.

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