Persian Lamb and Okra Stew (Khoresh Bamieh)

Time

Prep 15 min · Cook 75 min · 90 min total

Difficulty

medium

1. 1

   Peel and thinly slice onions, then fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions and garlic until meat becomes opaque.

2. 2

   Add 3 cups of hot water and bring to boil. Reduce heat and simmer, covered, for about 45 minutes, adding more hot water during cooking if needed.

   45 min
3. 3

   When meat is tender, wash okra and remove stems. Add whole okra, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes.

   15 min
4. 4

   Take care not to overcook the okras so that they do not become slick textured. Add lime juice, adjust seasoning and cook for another 3-4 minutes.

   4 min
5. 5

   If you wish to use potatoes, wash, peel, and cut them into small pieces, and add to stew when meat becomes tender, allowing 10-15 minutes of cooking before adding okra.

   15 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.