Lamb and Okra Stew (Khoresht Bamiye)
Khoresht bamiye is a Persian stew of lamb and okra, simmered in a tomato base and finished with fresh lime juice. The okra goes in late and cooks only briefly, which keeps it from turning slippery, and the lime at the end gives the rich meat a sharp, clean lift. Beef works if lamb is hard to find, and potatoes can join the pot. Spoon it over plain white rice.
Instructions
Fry the sliced onions in oil until they turn slightly golden.
Add the meat and fry it together with the onions until the color of the meat changes.
Pour in 3 glasses of hot water and bring to a boil. Turn the heat down and let the stew bubble slowly for about 45 minutes, topping up with hot water during cooking if it gets too dry.
Add the okra, salt, pepper and tomato paste. Cook for another 10 to 15 minutes, taking care not to overcook the okra, which would make it slippery.
Stir in the lime juice and adjust the seasoning. Cook for another 3 to 4 minutes.
Serve with white rice. If you want potatoes, wash, peel and cut 500 grams into small pieces and add them with the okra, or slightly earlier, since the time they need depends on how small you cut them.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
