Okra Stew (African Style)

An African favorite. Tradition has it that it be made with a whole head of
garlic, a lamb shank, and lots of lemon juice (traditionally, crystallized
citric acid is used in lieu of lemon juice, but you can use lemon juice
because citric acid is not readily available in the Western countries).

1/2 pound cubed lamb (or beef)
1 lamb shank (optional)
1/2 cup water
6 whole cloves garlic
1 large diced tomato
1 pound frozen okra (if fresh okra is used, remove cone tops)
1 8-oz. can tomato sauce
1 teaspoon salt
2 1/2 cups water
4 tablespoons lemon juice

In 2-quart pot, place lamb (or beef), shank (optional), and 1/2 cup water.
Cook, covered over medium heat until all water evaporates. Let meat brown
for few minutes. Stir with the meat the garlic, diced tomato and okra.
Let cook for 5 minutes. Add tomato sauce, salt and remaining water.
Cook covered on medium heat for 30 minutes or until meat and shank are
done. Add lemon juice, cook on low heat for 10 minutes more. Serve with
basic cooked rice and/or bread.

Jenn B aka Mom2Sam and Tiny

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