3 lbs of lamb shoulder steaks with the bone
1 medium onion, peeled and diced 3 medium potatoes, peeled and sliced to half inch
2 medium eggplants, cut to 1 inch
2 peppers, cut to 1 inch pieces
2 c okra, whole, fresh or frozen
2 c green beans, fresh or frozen
2c peas, fresh or frozed
3 roma tomatoes, diced
2 tbs dried and/or fresh ming
4 tbs of canola oil
2 cups water
salt and pepper to taste
2 pinches of paprika
In a big pan, brown the seasoned meat on both sides with two tablespoons of oil. Add one cup of water and braze until tender to fork, then transfer steaks to a big baking pan.
Add two tablespoons oil to the pan with the lamb juices, add the vegetables in the listed order, except the
tomatoes.
Mix and cook slightly after each addition. Season with salt, pepper and mint.
When vegetables are half cooked (about 20 minutes) , arrange in the baking pan with the meat and top with the tomato slices.
Add another cup of water, more oil if you wish, sprinkle with paprika and bake at 400 0 F for about one hour and a half. Turn the meat, mix the veggies gently, so they roast evenly. More water might be needed if you prefer to have sauce.