Prep 7 mins
Cook 1 hr 5 mins
For Welcome to Bahrain Tag Game! "Versions of this recipe are found throughout the Middle East. My mother's version is especially good and really easy to make. You can use this recipe as a base for making all types of middle eastern stews. The basic technique is to fry the meat in spices (this is an important step that many people skip as it seals the flavor of the spices), fry vegetables and onions in a seperate pan. Add water to the meat and then add the vegetables." " In Bahrain we usually use goat meat but that's difficult to find elseware" From http://6abkhatummi.blogspot.ca
- 1 large onion, finely chopped
- 2.46-4.92 ml minced garlic (optional)
- juice of one lemons or 2 dried limes
- 14.79-29.58 ml tomato paste
- 3 large tomatoes (or 6 small tomatoes, diced, original poster prefers Italian plum tomatoes)
- 453.59 g okra (Original poster uses 16 oz frozen packages you find in grocery stores. The best okra to use is the s)
- 453.59 g of stewing goat meat or 453.59 g lamb
- 9.85 ml khaliji mixed spice (Gulf Spices (Ibzar))
- salt and pepper, to taste
- oil (for frying)
- Rub meat with ibzaar mixture.
- Heat oil in a medium sized saucepan or pot. Add meat with spices. Add some salt to meat. Fry until brown.
- Heat oil in seperate sautee/frying pan. Add tomatoes, onions, okra and garlic. Fry until onions are soft and slightly golden and until okra starts to slightly change color. It is best to add the garlic at the end of the frying process as garlic burns easily.
- Add above mixture to meat.
- Add water (make sure that meat is completely covered by at least 1 inch).
- Add tomato paste, lemon (or dried limes) and salt to taste.
- Bring to boil. Cover pot and reduce heat to medium for around 45 min and then low for maybe 10 to 15 minute
- Serve with Basmati rice.