SUMMER VEGETABLE STEW

6 servings

250 gr. mutton, 4 tablespoons margarine,

2 medium size onions, 250 gr. green beans,

2 medium size zucchini squash, 2 medium size egg-plants, 150 gr. okras, 3 large tomatoes, 6 bell peppers, 4 glasses meat stock or water, 4 tablespoons vinegar,

2 teaspoons salt

Melt 1 tablespoon of margarine in a saucepan. Add chopped onions and lightly brown them. Add the meat cut into pieces (with bones) and

1 teaspoon of salt. Cover and cook on medium heat for 20-25 minutes, stirring from time to time.

Remove the ends and the strings of the green beans and cut them in halves. Scrape the skin of the zucchinis. Cut them lengthwise into four, then cut each one into 3-4 cm. pieces. Leave the beans and the squash in water.

Peel the egg-plants leaving lengthwise stripes. Cut them lengthwise into four and each one into 34 cm. pieces. Leave them in salted water. Trim the caps of the okras. Sprinkle with salt and vinegar, mix well.

Boil the green beans and the squash in 1 glass of water (or meat stock) with 1 tablespoon of margarine for 15-20 minutes.

Melt 2 tablespoons of margarine in a small saucepan. Drain the egg-plants, squeeze and dry them. Fry them lightly.

Wash the okras. Add them to the green beans and the squash. Spread the meat over the vegetables, together with its sauce. Put a layer of sliced tomatoes, a layer of egg-plants, another layer of sliced tomatoes and bell peppers. Sprinkle with salt. Add the meat stock or water. Cover and cook on medium heat for 1 1/2 hours.
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