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Wikibooks
Lamb and Okra Stew (Khoresht Bamiye)
Khoresht bamiye is a Persian lamb and okra stew.
Ingredients
ServingsOriginal: Serves 6
- onions, peeled and thinly sliced3–4
- cooking oil
- stewing lamb or beef, or beef; cut into small pieces500 g
- okra, washed with stems trimmed750 g
- salt
- black pepper
- tomato paste3–4 spoon
- fresh lime juice, fresh2–3 spoon
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Fry the sliced onion in oil until slightly golden.
Add the meat and fry with the onions until the color changes.
Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 45 minutes, adding more hot water during cooking if needed.
Add okra, salt, pepper, and tomato paste to the meat. Cook for another 10–15 minutes. Take care not to overcook the okras so that they do not become slippery.
Add lime juice and adjust seasoning. Cook for another 3–4 minutes.
Serve with white rice.
