Okra with Lamb / Bame cu carne de miel

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Posted By: Dan Petra
Posted In:  Traditional Recipes
Page Views:  7421 views
Preparation Time:  30 minutes
Cooking Time:  60 minutes
Course: dinner

Other Info

servings: 4-6



1 lb. okra

1 cup broth or water

garlic clove

2 or 3 tomatoes

olive oil or bacon drippings

juice of 1 lemon

4 onions

salt and pepper

1 lb. lamb

parsley, thyme, dill




Rub the bottom of a frying pan with a clove of garlic, add 2 tablespoonfuls of olive oil or bacon drippings and fry in the hot oil 4 sliced onions until very soft.

Add one pound of lamb meat cut into small pieces and simmer on a slow fire until the meat is half done. Remove to a pot or a deep baking dish, adding a little more oil or bacon drippings, if needed.

Cut off the stems of one pound of fresh okra, wash well and add in the meat with one cup of broth or water.

Cook together for 15 to 20 minutes. Add 2 or 3 sliced peeled tomatoes or one small can of tomatoes strained, the juice of one lemon, salt and pepper to taste, some thyme, dill, a few sprigs of parsley chopped, and more oil or bacon drippings if needed.

Cover and cook slowly until done on top of the stove or bake in the oven.


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