Lamb and Okra Stew- Khoresh Bamieh

Okra stews are found in many versions from North Africa to Iran and beyond. This version carries an Iranian name and is found in the Arab Gulf countries.

SERVES: 6

PREP TIME: 25 minutes

COOKING TIME: 1 hour and 15 minutes

INGREDIENTS:

• 1 lb (500 g) fresh or frozen okra
• 1/4 cup (1/2 stick/60 g) butter
• 1 lb (500 g) stewing lamb, such as boneless lamb shoulder, cut into 1/2-in (1.25-cm) cubes
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed to a paste
• 1 jalapeño or other fresh finger-length green chili pepper of your choice, finely chopped
• 2 cups (450 g) canned stewed tomatoes (about 11/2 14.5-oz/411-g cans)
• 21/2 cups (625 ml) water
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons freshly squeezed lemon juice

INSTRUCTIONS:

1. If using fresh okra, snip off the hard tips. If using frozen okra, do not defrost.
2. In a medium saucepan with a lid, melt the butter over low heat. Add the lamb and sauté over medium heat, uncovered, for 10 minutes.
3. Add the onion, garlic, and chili pepper to the saucepan and sauté for another 10 minutes, stirring occasionally.
4. Add the stewed tomatoes and water to the saucepan, and bring to a boil. Cover and cook over medium heat for 30 minutes.
5. Gently stir in the remaining ingredients, except the okra and lemon juice.
6. Add the okra to the saucepan and bring to a boil again. Cover and simmer over medium-low heat for 30 minutes, adding more water if needed.
7. Gently stir in the lemon juice.
8. Serve hot with Saudi-Style White Rice or any preferred accompaniment.