Okra Stew

1 medium onion, chopped

¼ cup vegetable oil

¾ lb of boneless lamb meat, cut into bite-size pieces

½ cup crushed can tomatoes

1 lb fresh baby okra, the rough skin on the cone removed without piercing the pod

1 cup of carrots, cut into small cubes

1 tbsp dried basil

juice of 1 lemon

Salt and pepper to taste

1 cup or more water

• Lightly sauté onions in oil.

• Add seasoned meat and lightly brown on all sides over medium heat.

• Mix in tomatoes and water. Cover and simmer for an hour.

• Add prepared whole okra, carrots, basil, and lemon juice.

• Bring to a boil and simmer with the cover on over medium-low heat until vegetables are tender (about half an hour). Taste for seasoning

• Let the dish rest, covered. Best served the next day, gently reheated.

Serves four with a side dish of bulgur.

A glass of Merlot (such as Josh) would go well with this dish.