Bamieh Or Okra Stew Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Okra, fresh
2 each: Onions, lg, chopped
2 each: Garlic cloves,
4 tbsp: Butter or oil,
2 lbs: Lamb, beef or veal, cubed
1/2 lbs: Tomatoes, ripe, sliced
1 tbsp: Tomato paste,
Salt and pepper,
1 each: Lemon, juice only
Directions:
Wash fresh okra and cut off stems. Fry the chopped onions and whole
garlic cloves in butter or oil until both are golden and the garlic
is aromatic. Add the cubed meat and brown all over. THen add the
prepared okra and fry gently for a little while longer. Add the
tomatoes, continue to cook for a few more minutes, and cover with
water in which you have diluted the tomato paste. Season with salt
and pepper, and stir well. Bring to a boil and simmer over low heat 1
1/2 hours or more, until the meat and vegetables are very tender and
the sauce is reduced, adding a little more water if necessary. Remove
from heat, and add juice of one lemon. Stir and serve.
>From "A Book of Middle Eastern Food" by Claudia Roden
Source from luhu.jp
garlic cloves in butter or oil until both are golden and the garlic
is aromatic. Add the cubed meat and brown all over. THen add the
prepared okra and fry gently for a little while longer. Add the
tomatoes, continue to cook for a few more minutes, and cover with
water in which you have diluted the tomato paste. Season with salt
and pepper, and stir well. Bring to a boil and simmer over low heat 1
1/2 hours or more, until the meat and vegetables are very tender and
the sauce is reduced, adding a little more water if necessary. Remove
from heat, and add juice of one lemon. Stir and serve.
>From "A Book of Middle Eastern Food" by Claudia Roden
Source from luhu.jp