This is the recipe of my late Nana who always cooked simple and very tasty dishes. This dish was often found on sofras. You can use raw or dried okra.
- Cut the onion into rings and fry in olive oil. Add a spoonful of and then the lamb cut into pieces. Add a teaspoon of allspice and pepper. Add a little water
- Reduce heat and simmer until meat is tender.
- In the meantime, if you are using dry okra, just take it off the string and throw it in boiling water to which you have added a spoonful of sage. If you use fresh then cut off the tops and blanch by the same procedure but for a shorter time.
- after 10 minutes drain the okra and add to the stewed meat. Simmer for about half an hour with one glass of hot water. It’s over when the meat melts.