Lamb and Okra with Indian Spices

Ingredients

• 2  bay leaves 
• 0.1 teaspoon pepper black
• 1 teaspoon brown sugar 
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 6 cups rice hot cooked
• 2 tablespoons flour all-purpose
• 3 large garlic cloves crushed
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1.5 pounds boned leg of lamb lean
• 14.5 ounce okra drained sliced well canned
• 1.5 cups onion chopped
• 1 tablespoon pumpkin-pie spice 
• 0.5 teaspoon salt divided
• 2 tablespoons coconut or sweetened flaked toasted

Equipment

• frying pan
• ziploc bags

Directions

1. Trim fat from lamb; cut into 3/4-inch cubes.
2. Combine lamb, flour, pumpkin-pie spice, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag; seal and toss well. Set aside.
3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
4. Add lamb; cook 5 minutes or until browned on all sides.
5. Drain lamb; set aside. Recoat skillet with cooking spray.
6. Add onion, garlic, and bay leaves; saut 5 minutes or until onion is tender. Return lamb to skillet.
7. Add 1/4 teaspoon salt, tomatoes, cumin, sugar, and red pepper; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Gently stir in okra; cover and simmer an additional 5 minutes. Discard bay leaves.
8. Serve over rice; sprinkle with coconut.