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Lamb and Okra Stew (Khoresht Bamiye)

Lamb and Okra Stew (Khoresht Bamiye) – Forkwise recipe card (illustration, no photo yet)
DinnerIranian⏱ 75 minServes 6MediumGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

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

Method

  1. Fry the sliced onion in oil until slightly golden.
  2. Add the meat and fry with the onions until the color changes.
  3. 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.
  4. 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.
  5. Add lime juice and adjust seasoning. Cook for another 3–4 minutes.
  6. Serve with white rice.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.