Recipe: Koresh Bamieh - Okra Stew

by Habeeb Salloum, Nov 4, 2004 | Destinations: Iran / Tehran

Serves 6

4 tablespoons butter
1 pound lamb, cut into 1/2 inch cubes
1 medium onion, finely chopped
2 cloves garlic, crushed
1 small hot pepper, finely chopped
2 cups stewed tomatoes
2 1/2 cups water
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1 pound fresh or frozen okra, thawed

Melt butter in a saucepan, then add beef and sauté over medium heat for 10 minutes. Add onion[s], garlic and hot pepper, then sauté for further 10 minutes, stirring a few times. Add tomatoes and water, then bring to boil. Cover, then cook over medium heat for 30 minutes. Gently stir in remaining ingredients, except okra, then add okra and bring to boil. Re-cover, then simmer over medium/low heat for 30 minutes, adding a little more water if necessary. Serve hot with cooked rice.

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