Lamb Stew with okra – Khoresht Baamieh
A traditional tomato based Lamb stew with Okra. For a special friend Briar. Enjoy.
- 2 large onions, diced
- 1 kg diced lamb
- 1 tlbs salt
- 2 tlbs oil
- 2 tsp turmeric
- 1 crushed dried lime
- 2 200g tins crushed tomatoes
- 2 tlbs tomato paste
- 500g okra
- okra is a green vegetable that is eaten widely in the Middle East and Northern Africa. It is well known for its slimy goo that the seed pod produces once cut. The green okra seed pods are a tapered, oblong shape with ridged skin.Look for fresh okra smaller than about 10-12cm long otherwise if they are any larger, they may be tough and fibrous. okra is becoming more readily available in fruit and vegetable shops when in season. They are available canned or frozen.
- In a heavy based frying pan, fry the onion, salt and pepper, turmeric and dried lime until the onion is transparent.
- Add the lamb and fry until the surface of the lamb is sealed.
- Add the tinned tomatoes and tomato paste.
- Bring to the boil and then reduce the heat to a slow simmer until the lamb is tender, about an hour.
- Wash the okra well. Top and tail them as you would a green string bean.
- If required, using a potato peeler, peel the hard knobbly edges.
- Cut into bite size pieces.
- Rinse well.
- Add to the stew, khorest, and and continue to simmer until the is tender.
Okra gives off a gluttonous jelly type liquid. If you are using small, baby size okra there is no need to cut them and the goo stays intact. Otherwise don’t try to wash it all away, rather just rinse the cut okra and toss into the saucepan with the cooking stew. Okra is very high in calcium.