Persian Lamb And Okra Stew (Khoresh Bamieh)

1. 1

   Peel and thinly slice onions, then fry in oil until slightly golden.

2. 2

   Wash and cut meat into small pieces and fry in onions and garlic until meat becomes opaque.

3. 3

   Add 3 cups of hot water and bring to boil.

4. 4

   Reduce heat and simmer, covered, for about 45 minutes, adding more hot water during cooking if needed.

5. 5

   When meat is tender, wash okra and remove stems.

6. 6

   Add whole okra, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes.

7. 7

   Take care not to overcook the okras so that they do not become slick textured.

8. 8

   Add lime juice, adjust seasoning and cook for another 3-4 minutes.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.