Barmia
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 large onions or 2 medium onions
- 2 heads garlic
- 8 -12 lamb cutlets
- olive oil
- 10 okra or 10 ladyfingers
- tamarind paste
- 250 ml chicken stock or 250 ml vegetable stock
- 3 tablespoons tomato puree
- chopped parsley
directions
- Roughly chop the onion in quarters and fry in a little olive oil,for five minutes until it starts to brown, peel the garlic bulbs use as many as you like but a lot is needed for this dish- no need to chop leave the garlic whole add them to the onions until all is well browned and softened - 15 minutes on a low heat will do it.
- In a separate pan brown the lamb in batches and when they are nicely coloured add to onion, garlic. Leave the juices in the pan until later as will fry the okra. When all the meat has been browned add them to the onions and garlic and season.
- Then pour the stock into a jug and add the tomato puree or paste and stir in the tamarind making sure this is well mixed (the tamarind gives the stock a nice reddish brown colour). I have had this dish bright orange cooked by a native Iraqi lady, but my husband assures me he thinks the colour is wrong and tamarind wasn't used, hence the colour. Of course he prefers mine!
- Pour the stock over the onions,garlic, meat. Bring to the boil and simmer for however long you have got I usually leave the dish for minimum 45 minutes.
- 20 minutes before you want to serve, cut up the okra either in half or if very long 3 lengths. Then brown the okra in the pan with the meat juices. It takes about 5 minutes to colour--this also releases a serum in the okra which will thicken up the dish.
- Add to the main dish, also add the chopped parsley now; cover the dish and leave for remaining time on a low heat. If bubbling too much, slant the lid to let out heat. I serve with pilau rice and warm pitta bread.
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Reviews
-
4 1/2 stars. This was good. I followed this recipe on ingredients loosely without tamarind paste as I didn't have any on hand but added some freshly squeezed lime juice and a loomi (noomi basra) dried lime and a lot of additional tomato puree also some of my own Recipe #79179. I used bone in lamb which is best for this I think as stated in the introduction but it must be defatted first by simmering in the stock and, cooling and then skimming off the fat. I used small frozen okra and I would like to try this recipe more accurately next time but using fresh chopped cilantro instead of the chopped parsley. I think this recipe will give a better flavour than Recipe #205630 which I followed more closely, see review there.
RECIPE SUBMITTED BY
I live in London and am currently a housewife, I trained as a conservator but my career is most definately in the background . I have a fussy Iraqi husband a 15 month old darling of a son and a georgous, somewhat stroppy teenager!!!!!!! I need a site like this to keep me on the ball regarding all the differing tastebuds, eating times and varied attitudes to foods, that congregate in my houshold. My ultimate cookbook has to be Nigel Slater's food diary i am on par with his tastes, his approach to cooking is not fussy or time consuming -its all in the quality and taste- matching each season with its abundnce has been a liberating experience for me. I always had cravings for certain foods at certain times and now I realise that the cravings were actually natures intention. My inner clock is now in sync and I would encourage anyone to grow your own produce and eat what is in your local season.