Lamb with Okra
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- 2 lb
- lamb shoulder, cut in 2" squares
- 1 qt
- fresh okra
- spring onions tops and bulbs chopped
- lagre can tomatoes
- 1 c
- beef bouillon
- orane grated and peeled and divided into sections
- 14 tsp
- salt and pepper to taste
1Saute lamb and onions in olive oil. Transfer to a deep casserole dish.
2Add tomatoes. bouillon, grated orange peel, orange sections, okra with tips and stems cut off and halved.
3Add seasoning and simmer gently in a medium oven ( 350 ) for about one hour. Serves 4 or more depending on your familys appetites.