Ingredients
¾ lb leg of lamb (or shank)
¾ teaspoon salt
¾ teaspoon black pepper
½ cup olive oil
1 medium onion, chopped
2 teaspoons ginger
1 pinch saffron or ½ teaspoon turmeric
2 medium tomatoes, peeled and cut into quarters
Water
3 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
1 lb okra, trimmed
Method
Cut meat into 2 inch chunks; season with salt and pepper; set aside. Heat olive oil in large Dutch oven or skillet. Add onion, ginger and 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 minutes 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.