Lamb Braised with Okra and Olives

Serving Size:

Makes 4 servings

Prep Time:

10 minutes

Cook Time:

2 hours

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 24 ounces diced lamb forequarter or shoulder
• 3 teaspoons crushed garlic
• 1 red bell pepper, diced
• 1/3 red wine (Shiraz)
• 1/3 cup vegetable stock
• 7 fresh or 3-4 dried bay leaves
• 4 ounces okra (approximately 16)
• 12 pitted black olives, sliced
• Salt to taste

Instructions:

Heat a little of the oil in a deep-sided pan on high and fry onion 1-2 minutes. Remove and put aside.

Heat a little more oil on high. Brown lamb in small batches, removing each batch before adding the next. Return lamb and onion to pan.

Add garlic, red pepper, wine, stock and bay leaves. Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1 1/2 - 2 hours. Stir occasionally.

During last 20 minutes of cooking, add okra and olives. If consistency needs thickening, simmer with lid off during this time. Add salt to taste.

Tip: If okra is unavailable, substitute a can of drained quartered artichoke hearts.

Serve with rice.

Nutrition Per Serving:

380 calories, 18 g total fat, 132 mg cholesterol, 297 mg sodium, 8 g carbohydrate, 2 g fiber, 41 g protein