1 Servings
3/4 lb leg of lamb (or shank)
3/4 t salt
3/4 t black pepper
1/2 c olive oil
1 md onion, chopped
2 t ginger
1 pn saffron or
1/2 t turmeric
2 md tomatoes, peeled and cut in
1 quarters
1 water
3 T cilantro, chopped
2 T parsley, chopped
1 lb okra, trimmed
Cut meat into 2-in. chunks; season with salt and pepper; set aside.
Heat olive oil in large Dutch oven or skillet. Add onion, ginger,
saffron, stirring until onion begins to turn translucent. Add meat
and saute briefly to brown, just a minute or two; then add tomatoes
and water to cover and stir. Cover and simmer for 1 hour, or until
meat is tender. Add cilantro, parsley, and okra and adjust water if
needed. Simmer 10 mins. or so, until okra is just tender. Make sure
okra remains whole. In a serving plate, place the meat first, then
top with okra, and finally add the rest of the sauce on top. Garnish
with more chopped parsley, if desired. Serve hot.
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