The key to making good lamb stew is to simmer -never boil – the meat. For the first hour the meat will seem tough and chewy but, incredibly, in the second hour even the toughest cut softens, tenderizes and gets that “melt in your mouth” quality that makes stew completely irresistible.
| Servings |
| 2-3 people |
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The key to making good lamb stew is to simmer -never boil – the meat. For the first hour the meat will seem tough and chewy but, incredibly, in the second hour even the toughest cut softens, tenderizes and gets that “melt in your mouth” quality that makes stew completely irresistible.
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Ingredients
- vegetable oil
- 1 1/2 lb lamb , cubed
- 1 large onions , chopped
- 1 bell pepper , cut into strips
- 1 tsp paprika
- 1 Tbsp tomato paste
- 4 cups water (or as needed)
- 1/2 lb okra , chopped
Servings: people
Units:
Instructions
- Heat a little oil in a medium pot. Brown lamb – do not crowd. Brown in small batches if needed. When done, return all the meat to the pot and crank the heat to get things moving.
- Add onion, bell pepper, paprika and tomato paste. Cover with water and season with salt and pepper.
- Bring to a simmer and cook for an hour and fifteen minutes, uncovered. Add okra then cook another fifteen minutes.
- Serve with crusty bread or millet balls.