2 tbsp. olive oil
2 lbs. lamb shoulder cut into cubes
1 qt. young okra or 1 pkg. frozen okra
3 lg. sliced onions
1 clove garlic, minced
1 lg. can tomatoes
1 lg. thin-skinned lemon (take out the seeds)
1/2 eggplant (peeled and cubed)
1 can beef bouillon
Pinch of salt, thyme and pepper

Pour olive oil in the bottom of an iron pot and heat. Saute the lamb, onions and the minced clove of garlic. Cut the tips off 1 quart of young okra and throw in the pot.

Open a large can of tomatoes and add to the mixture. Slice a large lemon and add with the beef bouillon, thyme, salt and pepper; also the eggplant. Cook slowly for 1 hour. Serves 4. (Needless to say, this dish is not harmed by longer cooking.)