2.3 kg of lizard
2 cloves of garlic, minced
Salt and black pepper to taste
4 smoked okra pods (540 g)
4 tablespoons of olive oil
2.3 kg of lizard
2 cloves of garlic, minced
Salt and black pepper to taste
4 smoked okra pods (540 g)
4 tablespoons of olive oil
Clean the meat well and remove all fat
Using a knife, make a cavity in the middle of the meat throughout its length
Season the meat with salt, black pepper, and garlic
Stuff the okra pods into the cavity and sew the end shut
In a large pan, heat the olive oil and fry the meat on both sides until it's browned
Cook over low heat, adding water as needed to prevent the sauce from drying out
To freeze: remove the meat from the sauce and let it cool completely
Wrap in plastic wrap that adheres tightly, then wrap in aluminum foil, and finally place in a plastic bag
Remove the air and close
Label and take to the freezer
For the sauce: place in a plastic container with a lid and label the container, mentioning that it's the meat sauce
To thaw: remove the meat and sauce from the freezer and take to the refrigerator for 1-2 days
Remove from the refrigerator and let rest for about 4 hours
Take to the stovetop in a pan
Heat and serve the meat sliced into medallions with the sauce, serving 12 portions.
