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     Title: Mullah Bamyah (Okra/Ladys' Fingers)
Categories: African, Lamb
     Yield: 4 Servings

     2 lb Small okra (900 g)
     1 lb Lamb (450 g); cut into
          - pieces
     5 cl Garlic; crushed
     2 c  Tomato juice
     2 sm Onions
          Cooking oil
          Salt and pepper (to taste)

MMMMM------------------------MIXED SPICES-----------------------------
   1/2 ts Cumin seed
     1 ts Ground coriander

 This is a typical Sudanese recipe and is served by same families on a
 daily basis. My children love it.

 Chop onions into small slices and fry with oil until golden and soft.

 Add the lamb and cook it over low heat until half cooked.

 Add the okra to the lamb with crushed garlic, salt, pepper, and mixed
 spices.

 Pour seasoned tomato juice over the okra and cook over a very low
 heat, until the juice has absorbed.

 Turn over onto a serving dish.

 You can use seasoned mince instead of lamb. Serve with rice and bread.

 Recipe by Muna Talha, Barton Hill

 Recipe FROM: <https://archive.org/details/community-cookbook>

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