September sees the start of the season of Okra and yes, it can be a slimy gooey vegetable if not handled right! This Albanian Lamb and Okra Stew is really quick to make, the smell is amazing and has a good balance of soft Okra but not gooey. The key to this Okra stew is not to pierce any holes in the Okra as this prevents them from going too slimy. Before you start this recipe you need to decide if you will use homemade stock or store brought. To make homemade stock it is best to use lamb chops or shanks.
In the heart of the Mediterranean, on the Adriatic and Ionian Seas, Albania is fast becoming one of the world’s most interesting getaways. Still relatively unspoiled by globalization, an inspiring mixture of civilizations and cultures – making this European country truly unique. This Stewed Green Bean recipe is a great flavorful way to use green beans! The recipe makes enough for two hungry people, so if you have more people at home double the recipe. The recipe uses three tablespoons of olive oil so if you want to make this lower fat feel free to reduce some of the oil. You can replace the seitan with storebought “beef” or “chicken” chunks, or even veggie crumbles. Taken directly from the Vegan Foodie.
This stew is a traditional Algerian recipe called “Died b’l-Qasbour.” It is seasoned with saffron and cilantro. Serve over rice or couscous.
Make and share this Breedie Zimbabwe recipe from Food.com.
Got this from a friend of mine in South Africa. I usually use Chicken breasts cut into 1 in. pieces as it cuts down on cooking time.
