Instructions: Preheat oven to 325 degrees.

In a large skillet heat 4 tablespoons of oil over medium-high heat, add lamb and fry, turning to brown on all sides, about 10 minutes. Using a slotted spoon transfer meat to a baking dish. Add onions to skillet and saute until tender and translucent, about 8 minutes. Add oregano, cinnamon, tomatoes, tomato paste, stock and mint, stirring well to combine, and season to taste with salt and pepper. Pour sauce over lamb. Cover baking dish and bake until liquid is absorbed, about 1 1/2 hours.

Meanwhile, in a nonreactive bowl soak okra in 1 1/2 cups vinegar for 30 minutes. Drain, rinse and pat dry. In a skillet heat remaining 2 tablespoons oil over medium heat, add okra and saute for 3 minutes, stirring gently.

Remove stew from oven and arrange okra on top in a spoke pattern. Sprinkle with remaining 2 tablespoons vinegar. Re-cover dish, return to oven and bake 35 minutes more, adding a little more stock or water if mixture seems too dry. Serve stew with rice.

This recipe yields 4 servings.

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