Servings: 1
Ingredients
- 2 lb Lamb shoulder
- 1 1/2 c. Tomato sauce
- 1/2 lb Dry okra
- 2 c. Meat stock
- 1/4 c. Cooking fat
- 1 x Lemon , juice of
- 2 Tbsp. Chopped parsley Salt & pepper
- 1 sm Clove garlic, chopped Steamed rice
Directions
- Simmer lamb in water to cover till tender, about 2 hrs. Boil okra in salted water 20 min, then drain and brown in warm fat with parsley and garlic. Cut cooked lamb into small pcs and add in to okra mix with tomato sauce, stock and lemon juice. Serve warm with steamed rice.
- Serves 6.
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