Image Courtesy of Dan Atkinson
Stew recipes are suited for all VitaClay models! When cooking in the Stock pot models (VM7800) for more than an hour, please monitor liquid levels to avoid excess evaporation and dry cooking, which may damage the pot.
Okra is a vegetable that many people haven't tried. It has an interesting texture: when cooked it's a bit slick (almost slimy) but has a good flavor and texture.
Okra was cultivated by the ancient Egyptians, spreading to the Middle East and later the rest of the world. Today okra is popular in the Middle East, Greece and Turkey, as well as in the American South. Look for young, tender but firm pods.
They should snap easily in half. The best varieties are a rich green color. Wash when ready to use, when cutting it will become slimy and becomes an excellent sauce thickener.
When put into a stew, okra thickens the soup and adds amazing flavor. Try this delicious lamb and okra stew, or substitute the meat for chicken or beef as you prefer. It's even great as a vegetarian stew!
Ingredients for Lebanese Lamb and Okra Stew
Makes 4 to 6 servings.
Okra is a good source of vitamin C and A, also B complex vitamins, iron and calcium. It is low in calories, a good source of dietary fiber, and is fat-free. Okra is often available fresh year-round in the Southern United States, and from May to October in many other areas.
Lamb is low in Sodium. It is also a good source of Riboflavin, Niacin and Zinc, and a very good source of Protein, Vitamin C, Vitamin B12, Iron, Phosphorus and Selenium.
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