PERSIAN LAMB AND OKRA STEW (KHORESH BAMIEH)

Steps:

• Peel and thinly slice onions, then fry in oil until slightly golden.
• Wash and cut meat into small pieces and fry in onions and garlic until meat becomes opaque.
• Add 3 cups of hot water and bring to boil.
• Reduce heat and simmer, covered, for about 45 minutes, adding more hot water during cooking if needed.
• When meat is tender, wash okra and remove stems.
• Add whole okra, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes.
• Take care not to overcook the okras so that they do not become slick textured.
• Add lime juice, adjust seasoning and cook for another 3-4 minutes.
• If you wish to use potatoes, wash, peel, and cut them into small pieces, and add to stew when meat becomes tender, allowing 10-15 minutes of cooking before adding okra.