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Soup & Stews
Lamb Stew

Lynn's Lamb Okra Stew

1 1/2 pounds fresh or frozen okra, thawed (about 16 to 20 ounces frozen) 
1/4 cup vinegar 
3 tablespoons olive oil 
2 pounds lean lamb, cut into 1-inch cubes 
1/2 cup chopped onions 
1 1/2 teaspoons salt 
1/2 teaspoon ground black pepper 
1/2 teaspoon ground cumin 
1 large can (15 to 16 ounces) tomato sauce 
2 tablespoons fresh lemon juice 
Trim okra and place in a bowl; pour vinegar over it and let stand for 25 minutes. Drain; rinse under cold water. Heat oil in a Dutch oven; add lamb cubes and onions. Brown lamb and onions, stirring often; sprinkle with salt and pepper. Add cumin, tomato sauce, lemon juice, and okra. Bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour, or until lamb is tender. Serve lamb stew with hot cooked rice or rice pilau. Lamb stew serves 4 to 6. 

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