Persian Lamb and Okra Stew (Khoresh Bamieh)

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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