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BAMIEH OR OKRA STEW
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient -- Preparation Method
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2 lb Okra, fresh
2 ea Onions, lg, chopped
2 ea Garlic cloves
4 tb Butter or oil
2 lb Lamb, beef or veal, cubed
1/2 lb Tomatoes, ripe, sliced
1 tb Tomato paste
Salt and pepper
1 ea Lemon (juice only)
Wash fresh okra and cut off stems. Fry the chopped
onions and whole garlic cloves in butter or oil until
both are golden and the garlic is aromatic. Add the
cubed meat and brown all over. THen add the prepared
okra and fry gently for a little while longer. Add
the tomatoes, continue to cook for a few more minutes,
and cover with water in which you have diluted the
tomato paste. Season with salt and pepper, and stir
well. Bring to a boil and simmer over low heat 1 1/2
hours or more, until the meat and vegetables are very
tender and the sauce is reduced, adding a little more
water if necessary. Remove from heat, and add juice of
one lemon. Stir and serve.
>From "A Book of Middle Eastern Food" by Claudia Roden
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