Shoulder of Lamb with Okra and Tomatoes | James Beard Foundation
The Creoles and Southerners used a great deal of okra in their cookery. In this dish it is more important for texture than flavor, which is principally supplied by the tomato, onion, and garlic.
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Ingredients
- 4 pounds shoulder of lamb, boned and rolled after some fat is removed
- 5 tablespoons olive oil
- Salt
- freshly ground pepper
- 3 onions, thinly sliced
- 3 cloves garlic, finely chopped
- 1 green pepper, cut into julienne strips
- 1 1/2 cups tomato juice
- 1 can tomato paste
- 1 pound okra, washed and split in halves
- 1 tablespoon lemon juice
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