METHOD
Preheat an oven to 325°
F (165 C).
Heat 4 tablespoons butter
or oil in a large frying pan over medium high heat. Working in small batches,
brown meat, turning constantly, until browned on all sides, about 10 minutes.
Use a slotted spoon to transfer to a baking dish or stew pot.
Over medium heat, sautéonions
in fat remaining in frying pan until translucent, 8-10 minutes Add garlic,
cumin, coriander, tomatoes, tomato paste, stock and optional mint. Stir
well.
Pour over meat and season
to taste with salt and pepper. Cover tightly and bake in preheated 325°
until all liquid is absorbed, about 1 1/2 hours.
Taste and adjust the
seasonings. Meanwhile, prepare the okra as directed in note above. Heat
remaining 2 tablespoons butter or oil in skillet. Stir in okra. Sauté
for 3 minutes, stirring gently.
When meat is finished,
arrange cooked okra on top in a spoke pattern. Sprinkle lemon juice evenly
over the surface. Re-cover the dish and return it to the oven. Bake for
35 minutes longer. Add stock or water if the mixture seems too dry. Serve
very hot.
Serve with rice.
Recipe from www.inmamaskitchen.com
Contributor: Elinoar Moore
Tips: To cook okra so that it is not slimy, cut off the conical tip ,and soak
in red wine-vinegar for 30 minutes, allowing 1/2 cup vinegar per pound.
Drain, rinse and dry the okra and proceed with the recipe. Another method
is to trim the tips, then put into water at a rapid boil for 2 minutes.
Remove and rinse with very cold water, drain and pat dry.
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