Balkan Stew

• 1½ to 2 lbs. of lamb, cut into stewing pieces
• 4 tomatoes, cut into quarters
• 1 can of small boiled onions
• 1 clove garlic
• Okra (1 lb. fresh okra; 1 package frozen okra, or 1 can)
• 1 lemon
• 2 tablespoons cooking oil

Brown lamb in oil with minced garlic. Add tomatoes, okra, onions, and lemon cut into thin slices and with seeds removed. Cover. Cook at least 1 hour, or until lamb is tender. This recipe, like the goulash and the hot pot, is for the times when you can let a dish simmer unattended.