Lamb ragout with okra

Ingredients for 4 servings:

• 1 ½ kg leg(s) of boneless mutton
• 2 onions (vegetable onions)
• 4 beefsteak tomatoes
• 1 bunch parsley, flat
• 125 ml olive oil
• 750 ml meat broth
• 250 g okra
• 2 garlic cloves
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the leg of lamb, pat dry, and cut into approximately 4 cm cubes. Peel the onions, cut into eighths, and chop. Wash the tomatoes and cut the tomatoes into eighths. Rinse the parsley, pat dry, pluck the leaves from the stems, and chop finely. Heat the oil and brown the meat on all sides. Add the onions and tomatoes and sauté for about 10 minutes. Add the chopped parsley and the meat broth and simmer for about 45 minutes. Wash the okra and remove the stalks. Peel the garlic and press it through a press. Add the okra and garlic and simmer for another 15-20 minutes. Finally, season with salt and pepper. Serve with rice.