Bamieh or Okra Stew
INGREDIENTS:
1/2 lb Ground lamb or beef
1 lg Onion; chopped
2 Cloves garlic; minced
4 lg Tomatoes; chopped
6 oz (1 can) tomato paste
Salt
1 ts Dried coriander
1 ts Cumin
1/2 ts Ground black pepper
1 1/8 lb Okra; washed, heads removed
1 tb Tamarind pods; soaked in
-water
1/2 lb Ground lamb or beef
1 lg Onion; chopped
2 Cloves garlic; minced
4 lg Tomatoes; chopped
6 oz (1 can) tomato paste
Salt
1 ts Dried coriander
1 ts Cumin
1/2 ts Ground black pepper
1 1/8 lb Okra; washed, heads removed
1 tb Tamarind pods; soaked in
-water
Brown the meat without oil until it absorbs all its liquid. Add the onions, then the spices and garlic. Mix well and add the chopped tomatoes. Cover and let cook on medium heat. Add the water when the tomatoes appear to soften. Let it simmer for 15 minutes, then add the okra, tomato paste and salt. Let the stew cook slowly and towards the end add the strained tamarinds.
Serve hot with rice
NOTES : An okra stew very popular in the Middle East. Served with rice. Ground lamb or beef simmered with tomatoes, okra and Middle Eastern spices.
Serve hot with rice
NOTES : An okra stew very popular in the Middle East. Served with rice. Ground lamb or beef simmered with tomatoes, okra and Middle Eastern spices.