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Okra Stew
Khoresh Bamieh
(3-2 servings)
Ingredients:
• 1 pound fresh okras
• 1/2 pound stew meat cubed
• 4 Oz of Tomato Paste or
• 8 Oz of Tomato sauce
• 1 medium onion, finely chopped
• 1 small clove of garlic
• 1 tablespoon turmeric (Zard Choobeh)
• 3 tablespoons cooking oil
• salt and pepper
Directions:
Cut off the stems of the okras, wash and drain them. In a medium
size pot, fry the onions in oil over medium heat until they turn
golden
brown. Add the meat, salt, pepper and turmeric, stir, and let it
cook for
a few minutes. Occasionally stir so it doesn't stick to the pot.
Add the
tomato sauce/paste, stir and let it cook over medium-low heat.
If you use
tomato paste, dilute it in hot water before adding it in.
Depending on the toughness of the meat you use, it may take as
much
as an hour for the meat to soften. Occasionally, put a sharp
knife in one
of the pieces to see if it has softened. In the process, you may
have to
add more tomato sauce and/or water to stop the sauce mixture
from thickening.
When the meat has softened, give the mixture one last vigorous
stir
and put the okras on top. With a knife make a few holes into the
garlic
clove (unpeeled), and put it in one corner of the pot so that
later it could
be retrieved. Let it cook over medium-low heat for 15-20 minutes
or until
the okras have lost their green color.
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