Preparation :
Slice the tomatoes into circles.
Head, tail and string the beans and cut them into two. Scrape and cut the
carrots lengthwise and cube them. Afetr cutting the eggplants lengthwise in two,
divide from the middle and cube. Peel the gibson onions. Remove the seeds of
green peppers and cut into four. Peel and cibe them potatoes. Scrape the fibres
on top of the okras. If the garlic to be used is the fresh petioles, dice them.
If cloves are used, peel them.
Put the cubed lamb meat in big
casserole, top with 1/3 of the tomatoes, green beans, carrots, eggplants, gibson
onions, half of the tomatoes, green peppers, potatoes, garlic, okra and rest of
the tomatoes. Add 1/2 tablespoon salt, the granulated sugar, the margarine, and
the water. Cover and place in moderately hot oven. Allow to cook for almost 1.5
hours until the meat and beans are tender. Remove from the oven, place pot on a
plate and serve hot. |