Khoresht Baamieh



Ingredients: (6 servings)


Stewing lamb or beef, 500 grams
Okras, 750 grams
Potatoes, 500 grams (optional)
3-4 onions
Fresh Lime juice, 2-3 spoons
Tomato paste, 3-4 spoons
Cooking oil
Salt
Black pepper


Directions:


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


Wash okras and cut their stems only but do not cut the bases. Add okras, salt,
pepper and tomato paste to the meat and cook for another 10-15 minutes. Take
care not to overcook the okras so that they do not become slippery.


Add lime juice and adjust seasoning. Cook for another 3-4 minutes.
Khoresht Bamieh should be served with white rice.


If desired, potatoes can also be added to Khoresht Bamieh. In that case,
500 grams of potatoes should be washed, peeled and cut into small pieces,
and added in with 500 grams of okras (or slightly earlier; required
cooking time depends somewhat on the size of the cut pieces).


Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk