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How To make Bamieh Or Okra Stew
2 lb Okra, fresh
2 ea Onions, lg, chopped
2 ea 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 ea 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
How To make Bamieh Or Okra Stew's Videos
Khoresht Bamieh – Iranian Okra Stew | Ragoût de Gombo iranien | مرق البامية القناوية الإيراني
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Khoresh Bamieh (Okra stew) is a common stew dish in many middle eastern regions. In Iran it is traditionally from southern provinces.
This is flavorful dish made with tender okra, tomatoes sauce, garlic and hot pepper slowly simmered in beef or lamb stew.
Full recipe:
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Okra Stew Khoresht Bamieh (recipe)
How to make khoresht bamieh (okra stew) at home in easy steps. okra stew (khoresht bamieh0 recipe. More detail,
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Persian Authentic Okra Stew- طرز تهیه خورش بامیه خوش رنگ و خوشمزه با 2 ترفند مهم سرشار از خاصیت
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امیدوارم خوب و خوش باشید.
توی این ویدئو روش تهیه خورش بامیه خوش مزه ورو براتون تهیه کردم امیدوارم که خوشتون بیاد.
Persian Okra Stew/ Khoresh Bamieh
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khorest bameyeh | خورش بامیه | okra stew
Ingredients:
1 onion
vegetable oil
1 lb okra
1/2 lb stew meat
1 tbsp turmeric
1 tbsp tomato paste
5 cups of water
1 tsp salt
1/2 tsp pepper
1 fresh lemon juice
1/4 cup sour grape
How to make Khoresh Bamieh (Iranian Okra Stew) خورشت بامیه
#Okra is a warm-season vegetable, also known as #gumbo or ladies' fingers. It is a good source of minerals, vitamins, and fiber. It contains a characteristic viscous juice that can be used to thicken sauces.
The taste is mild, but it has a unique texture with peach-like fuzz on the outside and small, edible seeds on the inside of the pod.
If you're not crazy about okra on its own, try disguising it with stronger flavors and textures, as in this tomato-based lamb and okra #stew or #bamya, an #Iranian_stew (KHORESH) made with beef.
The word #Khoresh or #Khoresht is a generic term for stew dishes in #Persian_cuisine. There are multiple different stew dishes in Iran and the most popular ones are #Gheymeh, #Ghormeh_Sabzi and #Fesenjan (check their recipes and compare!). Khoreshs are usually served with #Persian_rice which I have posted its cooking method before in a detailed recipe.
#Khoresh_Bamieh is a common stew dish in many Middle Eastern regions. In Iran it is traditionally from southern provinces. This recipe is for the Persian version of Khoresh Bamieh which is a spicy stew of meat and okra. Okra, also known as “lady’s finger”, or “ #bamia ” is one of the popular nutritious vegetables of North-East African origin.
Okra usually has a sliminess when its seed pods are cooked which causes many people to dislike it, but there are some simple tricks to minimize or avoid it while cooking. When washing the okra pods do not pierce or cut them into pieces; also by stirring them gently before adding them to the stew you can notably minimize the sliminess. Also make sure not to overcook the okra, usually 20-30 minutes of #cooking is completely enough.
If you’re using fresh okra, it’s better to buy small okra pods since they’re more tender. Make sure to clean the okra beforehand and trim only the stem ends, but again be careful not to pierce or cut all way though the pods.
Before we get into this delicious Persian stew recipe, be sure to follow us on YouTube and Instagram, and click the subscribe button at the top of the page to never miss a post!
Ingredients:
250 Grams stew meat (lamb or beef)
1 medium onion, chopped
300 Grams okra, fresh or frozen (Cut the stems off the okra.)
2 Tablespoons tomato paste *or 6 tablespoon tomato sauce
2 Teaspoon turmeric
1or 2 Teaspoon salt to taste
1 Teaspoon pepper powder (or to taste)
Vegetable oil
Water
2-3 Tablespoons Lemon juice
Instructions:
1- Heat 3 tablespoon of oil in a large stew pot, over medium heat and sauté the chopped onions until soft.
2- Then add turmeric and continue sauté for 2-3 minutes or until they become golden.
3- Then add stew meat and sauté for 2-3 minutes. Stir until all sides of the meat are lightly brown.
4- Then add tomato paste and stir for 2 minutes.
5- Pour in enough water to cover the mixture by about 1-2 inches. Bring it to a boil on high heat for a couple of minutes. Then lower the heat, cover the lid and cook on medium to low heat for about 40-45 or until meat is tender.
6- Meanwhile, wash 300 grams okra and remove stems (do not remove the entire cap, just the stem). In a skillet heat 2 tablespoons vegetable oil over medium heat and sauté okra until lightly browned.
7- When stew meat is tender and the sauce is thickened, add salt and pepper and the fried okras to the pot and cook for almost 20-30 minutes.
8- Adjust water and seasoning if needed and add lemon juice at the end.
Serve hot with Persian rice.
Key Points to Keep the Form of Okra and Khoresht Bamieh:
1- Stirring too much can make the okra losing its form. So do not stir too much.
2- Shortage of stew water and adding amount of water can make the food losing its form.
3- The high flame of gas can also affect the form of okra.
Enjoy!
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#Persian_food #PersianCuisine #Persianrecipes #persian_recipe #foodporn #foodie #yummy #tasty #sweets #persiansweets #persiankitchen #ricepudding