Okra and Meat Stew

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Okra and Meat Stew Ingredients

2 lb Fresh okra	2 lb Stewing beef; lamb or veal,
2 lg Onions; finely chopped	1/2 lb Ripe tomatoes; sliced
2 lg Garlic cloves	1 tb Tomato paste; up to 2
3 tb Oil	S & P

Instructions for Okra and Meat Stew

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 1 1/2 hrs or more, until the meat is tender & the sauce is reduced. Taste & adjust the seasoning. Posted to JEWISH-FOOD digest by "leah perez" on Sep 06, 1998, converted by MM_Buster v2.0l.

Main Ingredient: MeatCuisine: Uncategorized