Persian Lamb And Okra Stew Khoresh Bamieh Recipe

Ingredients for Persian Lamb And Okra Stew Khoresh Bamieh

• Fresh Okra
• Garlic Cloves
• Stewing Lamb
• Potato
• 2 large onions, peeled and thinly sliced
• Fresh Lime Juice
• 2 tablespoons tomato paste
• Cooking Oil
• Salt And Black Pepper

How to Make Persian Lamb And Okra Stew Khoresh Bamieh

1. Peel and thinly slice 2 large onions. Fry in 2 tablespoons of vegetable oil until golden brown (about 5 minutes).
2. Cut 1 lb lamb shoulder into 1-inch cubes. Add to the onions along with 2 cloves minced garlic. Brown the lamb until opaque (about 8-10 minutes).
3. Pour in 3 cups of hot water or lamb broth. Bring to a boil, then reduce heat to low.
4. Simmer, covered, for 45 minutes, or until the lamb is almost tender. Add more hot water if necessary to maintain liquid level.
5. While the lamb simmers, wash 1 lb fresh okra and trim the stems.
6. Add the whole okra, 1 teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons tomato paste to the stew. Cook for 10-15 minutes, or until the okra is tender-crisp. Do not overcook!
7. Stir in the juice of 1 large lime. Taste and adjust seasoning as needed.
8. (Optional) If using potatoes, peel and dice 2 medium potatoes into 1-inch cubes. Add them to the stew along with the okra and cook for an additional 10-15 minutes.
9. Simmer for another 3-4 minutes to allow flavors to meld. Serve hot over cooked basmati rice.