Subj : St. Chad 01 (Lichfield)
To   : All
From : Dave Drum
Date : Mon Mar 01 2021 13:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Stew from Chad
 Categories: Lamb/mutton, Vegetables, Herbs
      Yield: 2 Servings
 
           Oil
  1 1/2 lb Lamb; in cubes
      1 lg Onions; chopped
      1 lg Bell pepper; in strips
      1 ts Paprika
      1 tb Tomato paste
      4 c  Water; as needed
    1/2 lb Okra; chopped
 
  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.
  
  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 people
  
  RECIPE FROM: http://globaltableadventure.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "I just need enough to tide me over until I need more." -- Bill Hoest
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