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Ingredients
  • 4 to 6 chunks of lamb on the bone, such as trimmed lamb shanks, cut in half (2−2½ pounds)
  • 2 tablespoons canola or olive oil
  • 5 to 6 cloves garlic, whole and leave skin on
  • 3 heaping tablespoons tomato paste (one 6-oz can) diluted in 4 cups hot water
  • 1½ teaspoons salt
  • 1 tablespoon pomegranate syrup, or ½ teaspoon sugar and 2 tablespoons lemon juice
  • 1 pound fresh or frozen okra (follow directions given above)
  • 2 to 3 small dried hot peppers, optional
Steps
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