2 lbs. boneless lamb stew meat, cut into 1 1/2" cubes
3 med. onions, quartered
2 tbsp. oil
2 (10 oz.) pkgs. frozen whole okra
2 c. boiling chicken bouillon
1 c. rice
1 lemon, sliced thin & seeded
1 tsp. salt
1/4 tsp. each pepper & thyme

In large Dutch oven brown lamb and onions in oil. Stir in remaining ingredients. Cover and bake in preheated 350 degree oven 1 hour or until lamb and rice are tender.

Makes 4 servings.