Lamb Stew
Categories: Lamb | International | Chad
Ingredients:
- vegetable oil
- 1 1/2 lb lamb, cubed
- 1 large onion, chopped
- 1 bell pepper, cut into strips
- 1 tsp paprika
- 1 Tbsp tomato paste
- 4 cups water, or as needed
- 1/2 lb chopped okra
Preparation:
- Heat a little oil in a medium pot. Brown lamb – do not crowd.
- Brown in small batches if needed.
- When done, return all the meat to the pot and crank the heat to get things moving.
- Add onion, bell pepper, paprika, and tomato paste.
- Tomato paste adds richness to the stew.
- Cover with water – we used about four cups.
- Don’t forget to season it with salt and pepper.
- Bring to a simmer and cook for an hour and fifteen minutes, uncovered.
- Add okra and cook for fifteen more minutes.
- Serve hot with crusty bread and a smile.
Notes:
For a traditional touch, serve with millet balls
