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PERSIAN MEAT AND OKRA STEW - KORESH BAMIEH
A delicious stew that combines Lamb and/or beef with okra, garlic and tomatoes to make one of the Middle East's most favorite comfort food.
If you like lamb, by all means, use only lamb in this dish and the same goes for beef. I like to use a combination of both. Many do not like okra because it has a tendency to get slimy if not prepared or cooked correctly. The secret...do not overcook so that the okra falls apart and the insides when overcook will get slimy. This goes for cutting the okra up as well. Just remember to: Keep it whole and don't overcook. You will have great okra stew.
INGREDIENTS: Serves 6 - 8
• 1 ½ to 2 lb stewing beef or lamb, trimmed and cut into 1 inch cubes (I like to use both beef sirloin
and lamb shoulder)
• 3 TB olive oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 1 (28 oz) can diced tomato (with juices)
• 3 oz tomato paste
• 2 beef bouillon cubes
• 1 bay leaf
• 1 tsp turmeric**
• ¼ tsp cinnamon**
• About 1 lb okra (fresh or frozen, depending on if okra is in season)
• Salt and pepper to taste
• Prepared rice, for serving
1. In a 5-quart pot with a lid, heat the oil on high; add the meat and cook until browned on all sides
(about 5 minutes).
2. Add the onion and garlic and sauté another 5 minutes.
3. Add the diced tomato, tomato paste, bouillon, bay leaf, turmeric, and cinnamon; then add enough
water to just cover everything. Cover the pot and bring it up to a boil; then turn it down to a
simmer and let it cook for about 45 minutes (until the meat is tender), stirring occasionally.
4. Add the okra and cook about 10 minutes, making sure not to overcook so the okra won’t get
5. This is delicious eaten by itself as a stew, or spooned on top of rice pilaf and eaten that way.
If you use too many spices with okra, you run the risk of losing the unique taste that only okra alone can impart.
NOTE: THE VIDEOS BELOW MIGHT BE OF HELP