|
| Home
-> [Entrees, Ethnic, Meats, Soups & Stews] -> [Bamieh or okra stew Recipe] |
| |
| |
Bamieh or okra stew
|
| Artist: |
_ |
| Categories: |
Entrees, Ethnic, Meats, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2
| lbs | Okra, fresh | | | 2 ea Onions, lg, chopped | | | 2 ea Garlic cloves | | 4
| tbsp | Butter or oil | | 2
| lbs | Lamb, beef or veal, cubed | | 1/2
| lbs | Tomatoes, ripe, sliced | | 1
| tbsp | Tomato paste | | | Salt and pepper | | | 1 ea Lemon (juice only) |
|
Procedures:
| 1 | Wash fresh okra and cut off stems. | | 2 | Fry the chopped onions and whole garlic cloves in butter or oil until both are golden and the garlic is aromatic. | | 3 | Add the cubed meat and brown all over. | | 4 | Then add the prepared okra and fry gently for a little while longer. | | 5 | Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato paste. | | 6 | Season with salt and pepper, and stir well. | | 7 | Bring to a boil and simmer over low heat 1 ?hours or more, until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary. | | 8 | Remove from heat, and add juice of one lemon. | | 9 | Stir and serve. | | 10 | >from "a book of middle eastern food" by claudia rode |
|
|
|
| |
| |
| |
|
|
|
|
|
|