Okra And Lamb Khoresht Food

PERSIAN LAMB AND OKRA STEW (KHORESH BAMIEH)

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.

BAMYA ( LAMB OR BEEF AND OKRA STEW)

Steps:

• Okra must be cooked so that its slimy texture is eliminated.
• The Greeks have the best technique for achieving this.
• Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
• Drain, rinse and dry the okra and proceed with the recipe.
• This dish is popular throughout the Middle East and can be prepared with lamb or beef.
• Serve with rice.
• Preheat an oven to 325 F (165 C).
• In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
• Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
• Using a slotted spoon transfer to a baking dish or stew pot.
• Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
• Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
• Stir well.
• Pour over the meat and season to taste with salt and pepper.
• Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
• Taste and adjust the seasonings.
• Meanwhile, prepare the okra as directed in the note above.
• In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
• Remove the stew from the oven and arrange the okra on top in a spoke pattern.
• Sprinkle the lemon juice evenly over the surface.
• Re-cover the dish and return it to the oven.
• Bake for 35 minutes longer.
• Add stock or water if the mixture seems too dry.
• Serve the"BAMIA" stew piping hot.

OKRA AND LAMB KHORESHT

Steps:

• Cut off the top stems of the okra, taking care not to bruise them, and wash thoroughly. Wash and peel the potatoes and cut them into 4-5 cm/1 1/2-2 inch cubes. Peel and finely chop the onion.
• Peel and chop the garlic cloves. Deseed and chop the chillies. Using a pestle and mortar, crush the garlic and chilli together until mixed to a paste.
• Wash the lamb and dry it on kitchen paper. Trim off any skin and fat, and cut the meat into 4-5 cm/1 1/2-2 inch cubes.
• Cooking
• Heat the oil in a medium-sized, heavy-based saucepan and fry the onion until golden. Add the garlic and chilli paste and stir for a couple of minutes.
• Add the lamb, turmeric, salt and pepper to the pan. Mix well and fry lightly to seal the meat on all sides.
• Add the chopped tomatoes, boiling water and half of the tamarind liquid. Mix thoroughly. Reduce the heat, cover and simmer gently for 1 hour or until the meat is cooked: it should be tender enough to cut with a fork.
• Stir in the tomato purée/tomato paste and the potatoes.
• Cook for a further 15 minutes or until the potatoes are tender but not falling apart. Add more water if necessary. The liquid should now be reduced to about 500 ml/just under 1 pint.
• Add the okra to the pan and pour in the rest of the tamarind liquid. Cover and simmer for 20-30 minutes on a low heat until the okra is soft. Taste and adjust the seasoning, and add lemon juice if you prefer a tarter flavour.
• Serve in a shallow bowl with the meat at the bottom and the okra and potatoes arranged on top. Serve with plain rice (chelo).
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