Tava is a mostly vegetable dish with a little lamb for flavor. Normally, I say you can substitute beef or turkey, but in this recipe you really can’t. It just comes out bland if you do, so use ground lamb!

1 lb. ground lamb

2 Japanese (small) eggplant

1 lb. frozen or fresh green beans

1 lb. frozen or fresh okra (can be left out)

2 lbs. squash (I use zucchini or Mexican)

1 green bell pepper

1 medium white onion

about 20 baby carrots

4 large fresh very ripe tomatoes or 1 large can diced tomatoes

lemon juice to taste, plus extra for soaking okra in

salt and pepper to taste

This recipe is all about preparation. Once you have everything cut up and prepared, it’s pretty easy.

Cut the eggplant into large (about 3″) half moons and place in a separate bowl. Heavily salt it and let it sit while you prepare the other vegetables.

Cut the okra into bite sized pieces, place in a bowl and add enough lemon juice to coat it all. This will keep it from getting slimy when you cook it.

Cut the squash into large (about 3″) half moons, slice the onion, medium dice the bell pepper, chop the tomatoes into large (about 3″) chunks.

Brown the lamb in a large pot. Next, add the onions, bell pepper and carrots and saute until onions are starting to become translucent. Add the green beans. Drain and rinse the salt off the eggplant and add it. Add the okra WITH the lemon juice (do not drain). Finally, add the squash and tomatoes. This is where you want to add your salt/pepper/lemon juice to taste.

Stir and stir and break up the tomatoes as much as possible. Enough liquid should come out of the tomatoes and other veggies to almost completely cover them. Once that liquid is simmering, cover and let simmer 30 minutes.

We serve it with rice pilaf. It would also be good with bread for soaking up the juice.


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One Response to “Tava”

  1. Velva Says:

    This is an interesting recipe….okra, green beans, lamb….Very nice!

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