Lamb and Okra Stew (Khoresht Bamiye)

Name: Lamb and Okra Stew (Khoresht Bamiye)
Yield: 6 servings
Ingredients: 3–4 onions, peeled and thinly sliced; Cooking oil; 500 grams stewing lamb or beef, cut into small pieces; 750 grams okra, washed with stems trimmed; Salt; Black pepper; 3–4 spoons tomato paste; 2–3 spoons fresh lime juice

Khoresht bamiye is a Persian lamb and okra stew.

serves 6

Ingredients

3–4 onions, peeled and thinly sliced
Cooking oil
500 grams stewing lamb or beef, cut into small pieces
750 grams okra, washed with stems trimmed
Salt
Black pepper
3–4 spoons tomato paste
2–3 spoons fresh lime juice

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.

More recipes with onion, lamb, okra, tomato paste or lime

Adapted from “Lamb and Okra Stew (Khoresht Bamiye)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.