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Moroccan Lamb & Okra Tagine



1 Servings
3/4 lb leg of lamb (or shank)
3/4 t salt
3/4 t black pepper
1/2 c olive oil
1 md onion,chopped
2 t ginger
1 pn saffron or
1/2 t turmeric
2 md tomatoes,peeled and cut in
1 quarters
1 water
3 T cilantro,Chopped
2 T parsley,Chopped
1 lb okra,trimmed


Cut meat into 2-in. chunks; season with salt and pepper; set aside. Heat olive oil in large Dutch oven or skillet. Add onion, ginger, 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 mins. 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.













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