ochra

Ochra

Ingredients

Lamb bones
3 cloves Garlic
Salt
Allspice
Coriander
Tomato paste
Lemon juice
2 cans of small ochra

Directions

Use one or two lamb bones from either the leg or shoulder with a little meat still left on.
Simmer in covered saucepan with a little water until meat comes away from the bone. It may take a couple of hours. After one hour of simmering add to the meat:
3 garlic cloves
1 teasp. salt
1 teaspoon allspice
1 tablespoon coriander

Continue simmering the meat in a covered saucepan.

When meat is tender and falling apart, add 1 small can tomato paste. Stir for a couple of minutes to allow to thicken a little, then add the juice of l lemon. Some people add 1 tablespoon of pomegranite juice, but I prefer lemon juice.

About 1/2 hour before serving, add two cans of ochra. Let the ochra warm through on a very low heat. Only stir once at the beginning when you put ochra in pan, it is very tender and falls apart easily.

Serve over rice.