Bamieh or Okra Stew

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Title: Bamieh or Okra Stew
Yield: 8 Servings
Categories: Lamb, Stews, Arabic


2 lb Okra, fresh
2 Onions, lg, chopped
2 Garlic cloves
4 tb Butter or oil
2 lb Lamb, beef or veal, cubed
1/2 lb Tomatoes, ripe, sliced
1 tb Tomato paste
Salt and pepper
1 Lemon (juice only)

Wash fresh okra and cut off stems. Fry the chopped onions and whole garlic
cloves in butter or oil until both are golden and the garlic is aromatic.
Add the cubed meat and brown all over. THen add the prepared okra and fry
gently for a little while longer. Add the tomatoes, continue to cook for a
few more minutes, and cover with water in which you have diluted the tomato
paste. Season with salt and pepper, and stir well. Bring to a boil and
simmer over low heat 1 1/2 hours or more, until the meat and vegetables are
very tender and the sauce is reduced, adding a little more water if
necessary. Remove from heat, and add juice of one lemon. Stir and serve.

>From "A Book of Middle Eastern Food" by Claudia Roden

From Gemini's MASSIVE MealMaster collection at