Khoresh Bamieh Recipe | Persian Okra and Beef Stew
Khoresh Bamieh is one of the most popular stews in the southern provinces of Iran. This food combines okra, lamb or beef, tomato, tamarind, and onion. To see this recipe, follow the takrecipe.
|Ingredients for four people|
|Lamb or beef||300 g|
|Tomato paste||1 tbsp|
|Black pepper||½ tsp|
|Vegetable oil||5 tbsp|
|Lemon juice||2-3 tbsp|
Khoresh Bamieh Instructions
Cut the meat into 2 cm cubes, and finely chop the onion and garlic. Put a pot on the heat, add three tablespoons of vegetable oil, and wait for it to heat up.
Add onion and Saute for 3 minutes until soft, then add garlic with black pepper and turmeric and Saute for another minute.
After washing and drying, add the pieces of meat and Saute for 5 minutes until they change color.
Meanwhile, peel the tomatoes and grate them. After 5 minutes, add the tomato paste and Saute for 2 to 3 minutes to make it more colorful.
Add the grated tomatoes and four glasses of boiling water and cover the pot to cook the meat.
Wash and dry the okra, heat a pan over medium heat, and add the remaining vegetable oil. Once the vegetable oil is hot, add the okra and Saute for about 5 to 7 minutes.
After one hour and 30 minutes of cooking the meat, add the okra with lemon juice and salt to the pot.
Turn down the heat and let the stew cook for another 30 to 45 minutes so that only a glass of water remains in the pot.
Finally, taste the stew and add another half teaspoon of salt if needed. Serve this stew with Iranian rice.
Okra stew with chicken
Take 30 grams of beef or lamb from the ingredients and use 400 grams of boneless chicken breast meat instead. The recipe does not differ, and the stew cooks 30 minutes faster.
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