Moroccan Lamb & Okra Tagine

My mouths watering just writing this, as I've said many times before Morocco is the home of some of the finest cuisine in the world.
So my aim in the following blogs is to share some of these fine recipes.Ive blogged many times on Tagines. It really is the perfect cooking pot, however I'm sure the following recipe would taste nearly as good in a casserole dish or pan.


Moroccan Lamb & Okra Tagine

1 Servings
3/4 lb leg of lamb (or shank)
3/4 t salt
3/4 t black pepper
1/2 c olive oil
1 md onion,chopped
2 t ginger
1 pn saffron or
1/2 t turmeric
2 md tomatoes,peeled and cut in
1 quarters
1 water
3 T cilantro,Chopped
2 T parsley,Chopped
1 lb okra,trimmed

Cut meat into 2-in. chunks; season with salt and pepper; set aside.
Heat olive oil in large Tagine. Add onion, ginger,
saffron, stirring until onion begins to turn translucent. Add meat
and saute briefly to brown, just a minute or two; then add tomatoes
and water to cover and stir. Cover and simmer for 1 hour, or until
meat is tender. Add cilantro, parsley, and okra and adjust water if
needed. Simmer 10 mins. or so, until okra is just tender. Make sure
okra remains whole. Serve in the tagine or even better in a decorated serving tagine (a normal serving plate will equally do), place the meat first, then
top with okra, and finally add the rest of the sauce on top. Garnish
with more chopped parsley, if desired. Serve hot.