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Ingredientes
- 6 Tbsp. extra virgin olive oil
- 2 lb stewing lamb, from neck or possibly shoulder cut 1" to 2" cubes, with bones
- 2 x onions finely minced
- 2 x garlic cloves finely chopped
- 1 tsp oregano
- 1 tsp cinnamon
- 1 c. peeled, seeded and minced tomatoes
- 3 Tbsp. tomato paste
- 1 c. stock - (or possibly more)
- 2 Tbsp. minced fresh mint Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 lb okra trimmed
- 1 1/2 c. red wine vinegar plus
- 2 Tbsp. red wine vinegar
Direcciones
- Preheat oven to 325 degrees.
- In a large skillet heat 4 Tbsp. of oil over medium-high heat, add in lamb and fry, turning to brown on all sides, about 10 min. Using a slotted spoon transfer meat to a baking dish. Add in onions to skillet and saute/fry till tender and translucent/soft, about 8 min. Add in oregano, cinnamon, tomatoes, tomato paste, stock and mint, stirring well to combine, and season to taste with salt and pepper. Pour sauce over lamb. Cover baking dish and bake till liquid is absorbed, about 1 1/2 hrs.
- Meanwhile, in a nonreactive bowl soak okra in 1 1/2 c. vinegar for 30 min. Drain, rinse and pat dry. In a skillet heat remaining 2 Tbsp. oil over medium heat, add in okra and saute/fry for 3 min, stirring gently.
- Remove stew from oven and arrange okra on top in a spoke pattern. Sprinkle with remaining 2 Tbsp. vinegar. Re-cover dish, return to oven and bake 35 min more, adding a little more stock or possibly water if mix seems too dry. Serve stew with rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 559g | |
| Recipe makes 4 servings | |
| Calories 700 | |
| Calories from Fat 473 | 68% |
| Total Fat 52.84g | 66% |
| Saturated Fat 16.86g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 417mg | 17% |
| Potassium 1135mg | 32% |
| Total Carbs 18.63g | 5% |
| Dietary Fiber 6.5g | 22% |
| Sugars 5.39g | 4% |
| Protein 35.09g | 56% |
