1 kg lamb
1 kg okra
1/2 cup olive oil
1 kg chopped tomatoes
1 cup chopped parsley
Salt pepper (garlic and oregano)
Cut the okra diagonally, pointy at the end without breaching them. Afterwards wash and drain the hulls (Hint: If one blans the okras in cooking vinegar water and deters then coldly, the mucilage in the vinegar water stays). Now sprinkle them with vinegar and salt and live them.
Cut the lamb into portions, wash it and leave to drain. Bring the oil to a medium temperature in a pan and saut the meat with the chopped onions 3-4 min. Add the chopped tomatoes salt and pepper (if wanted also garlic and oregano) 3 cups warm water, cover the pan and leave to cook for one hour.
After add the okra and parsley some water if need it and continuing cooking for about another 20 min.
We wish to thank Vivi Kalaitzaki, who send us this recipe.