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Moroccan Lam And Okra Tagine Article
Moroccan Lamb & Okra Tagine
from: Recipes-ExchangeIngredients
* 3/4 lb leg of lamb
- (OR shank)
* 3/4 ts salt
* 3/4 ts black pepper
* 1/2 cup olive oil
* 1 md onion,chopped
* 2 ts ginger
* 1 pn saffron OR
* 1/2 ts turmeric
* 2 md tomatoes, peeled
- and cut into quarters
* water
* 3 Tb cilantro, chopped
* 2 Tb parsley, chopped
* 1 lb okra, trimmed
Preparation
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.
1 Serving.