3 pounds stewing lamb 2 green peppers, chopped 2 stalks celery, chopped 2 zucchini or summer squash 2-3 carrots 1 pound fresh stringbeans, cleaned and cut 4 potatoes, quartered 1 large eggplant 1 large onion, chopped 4 tablespoons butter 1 small can tomato paste or sauce 1 package frozen okra, or half a pound fresh okra salt and pepper to taste water
Melt butter in pan and brown meat slowly. Add onion, celery and seasonings; cook until onion is soft. Stir in tomato sauce or paste and simmer for 10 minutes. Place cut vegetables in a large roasting pan; add lamb and enough water (approximately 2 cups) to cover vegetables. Bake for 30 minutes in a 400 degree oven. Reduce oven temperature to 350 degrees and continue baking another 45 minutes or until tender.