Persian Lamb and Okra Stew (Khoresh Bamieh)
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 lbs fresh okra
- 2 -3 garlic cloves, sliced
- 2 lbs stewing lamb or 2 lbs beef, cut into small pieces
- 1 lb potato (optional)
- 2 large onions, sliced
- 2 -3 tablespoons fresh lime juice
- 3 -4 tablespoons tomato paste
- cooking oil
- salt and black pepper
directions
- Peel and thinly slice onions, then fry in oil until slightly golden.
- Wash and cut meat into small pieces and fry in onions and garlic until meat becomes opaque.
- Add 3 cups of hot water and bring to boil.
- Reduce heat and simmer, covered, for about 45 minutes, adding more hot water during cooking if needed.
- When meat is tender, wash okra and remove stems.
- Add whole okra, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes.
- Take care not to overcook the okras so that they do not become slick textured.
- Add lime juice, adjust seasoning and cook for another 3-4 minutes.
- If you wish to use potatoes, wash, peel, and cut them into small pieces, and add to stew when meat becomes tender, allowing 10-15 minutes of cooking before adding okra.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com