Persian Lamb And Okra Stew Khoresh Bamieh
Serve with cooked basmati rice.
Steps
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.
Ingredients
fresh okra, garlic cloves, stewing lamb, potato, onions, fresh lime juice, tomato paste, cooking oil, salt and black pepper