Lamb Braised with Okra and Olives

Serving Size: Makes 4 servings
Prep Time: 10 minutes
Cook Time: 2 hours

Ingredients

1 tablespoon olive oil
1 onion, chopped
24 ounces diced lamb forequarter or shoulder
3 teaspoons garlic, crushed
1 red bell pepper, diced
1/3 cup red wine (shiraz)
1/3 cup vegetable stock
7 fresh, or 3-4 dried bay leaves
4 ounces okra
12 pitted black olives, sliced

Instructions

Heat a little of the oil in a deep-sided pan on high and fry onion 1-2 minutes. Remove and put aside.

Heat a little more oil on high. Brown lamb in small batches, removing each batch before adding the next. Return lamb and onion to pan.

Add garlic, red pepper, wine, stock and bay leaves. Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1 1/2 - 2 hours. Stir occasionally.

During last 20 minutes of cooking, add okra and olives. If consistency needs thickening, simmer with lid off during this time. Add salt to taste.

Tip: If okra is unavailable, substitute a can of drained quartered artichoke hearts.

Serve with rice.