- 1 pound fresh okra, stems trimmed at top
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 1/2 pounds lamb stew meat, cut into 3/4-inch pieces
- Ground allspice
- 1 large onion, diced
- 1 large green bell pepper, diced
- 1 tablespoon tomato paste
- Combine okra and vinegar in medium bowl; toss to coat. Let stand 30 minutes.
- Meanwhile, heat olive oil in heavy Dutch oven over high heat. Season lamb with allspice, salt and pepper. Working in batches, add lamb to Dutch oven and brown, about 5 minutes per batch. Transfer lamb to bowl. Add onion and green pepper to same pot, reduce heat to medium and sauté until vegetables are tender, about 8 minutes. Mix in tomato paste. Return lamb and any collected juices to pot. Add enough water barely to cover lamb mixture and bring to boil. Reduce heat to medium-low, cover and simmer stew 30 minutes. Add okra mixture; cover and simmer until lamb and okra are tender, about 15 minutes longer. Season to taste with salt and pepper.