Serve your Khoresh-e Bamieh with aromatic rice. Then let simmer the stew for a final 10 minutes. Just be sure to slightly dilute and filter it before, so that none of the stones land in the stew. If the stew isn’t sour enough, you may want to add more tamarind paste. As the tamarind paste is quite salty, I recommend you taste the stew first before adding more salt. Then taste the stew and season it with more salt, if necessary. Cook on medium heat, stirring occasionally, until lamb starts to brown, 10 to 15 minutes. Add lamb, cinnamon, cumin, coriander, and garlic paste. Stir in onion, salt, and black pepper cook and stir until onion has softened and turned a light golden brown, about 10 minutes. Sauté the okras in 1 tbsp vegetable oil over medium heat for about 5 minutes.Īdd the sautéed okras and the tamarind paste to the stew and let it simmer for 10 minutes. Heat vegetable oil in a large pot over medium heat. If there are still lumps of tamarind paste, return them to the hot water, continue stirring and strain the tamarind water again. Only the stones should be caught in the strainer. Use a spoon to move it around and help push it through. Then strain it through a fine sieve or strainer. Let the sauce simmer for 1h 30 min.Īfter 1h 30 min of cooking time, combine the tamarind paste with 1/2 cup / 120ml of freshly boiled water. Middle eastern stores sell frozen baby okra which is very popular. Okra - Fresh medium sized okra is the best. I usually prefer stew meat from leg or shoulder of lamb, with some bones, as that adds a lot of flavor. Put on the lid and reduce the temperature to medium/low heat. Ingredients Meat - Lamb is traditional, but you can use beef, veal, goat or even chicken. Not only from the okra, but also from the lamb, garlic, and the tangy flavor of the lemon juice. Season with salt, being careful not to over-salt, as the tamarind paste which you will add later is already quite salty. Bamia is a nutritious stew that is loaded with flavor. Return the meat to the pan and increase the temperature until the stew simmers. If you like, you can add 1 tbsp of ghee or butter.Īdd 2 cups or 470ml of freshly boiled water to the pan and combine everything into a sauce. One of the most beloved dishes in Lebanese cuisine is the stewed okra, also known as bamieh in Arabic. Then add the tomato paste, turmeric and black pepper and gently fry everything together for a minute with the onions and garlic over low to medium temperature, while stirring. Lebanese cuisine is known for its rich, bold flavors and unique use of herbs and spices. Remove the lid and give the stew a gentle stir. Cover the skillet or pot and let the mixture simmer for about 15 minutes, until the okra is tender and the flavors have melded together. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Pour in the chicken broth and season with kosher salt and black pepper. Add remaining 4 tablespoons oil, and heat. Add 1 tablespoon oil to pan, and repeat with remaining okra. After about 15 minutes, when the onions are golden brown, add the garlic and gently fry both together for a further 5 minutes. Add half of the okra, and cook until color begins to change, 2 to 3 minutes. Gently caramelise the onions in the same oil you seared the meat in. Remove the meat from the pan, leaving the oil inside.įinely chop the onions and garlic, keeping them separate. Sear the cubes from all sides in about 3 tbsp vegetable oil in a hot pan until golden brown. Serve with vermicelli rice.Cut the meat into about 2.5cm / 1″ chunky cubes. Uncover and simmer for another 10 minutes and until the sauce slightly thickens. Add the okra, tomato paste, allspice and salt and cook covered for about 20 minutes or until the okra is cooked through. Add the tomatoes over low-medium heat and 1 liter of water and let it simmer.ĥ. Add the meat and cinnamon and brown for about 5-7 minutes.Ĥ. In a large pot, heat oil and sauté onions and garlic for about 5 minutes or until wilted and golden, stirring constantly. In a large bowl drizzle lemon juice over okra and set aside.ģ. Sauté the vermicelli in 1 tablespoon of vegetable oil then add the rice and cook according to package instructions.Ģ. I’m reliving my dad’s tasty food with every bite I take! Live Love Marjeyoun:)ġ. I may have changed a couple of steps on how Dina Bayoud Kohl makes it, but stayed loyal to the ingredients. I particularly felt in love with the beef and okra stew recipe, healthy, refined and simply delicious. I enjoyed trying many of them and results were always successful. They are like many Lebanese recipes exquisite and rich with healthy ingredients from pulses to vegetables to aromatic herbs like thyme, parsley and mint. Despite the fact that he moved to Beirut with his parents at a very young age, he always speaks fondly about his town, the people, the culture and the food.ĭina’s recipes are so authentic and easy to apply. My dad’s lifelong love was his hometown Marjeyoun where he was born. I was lucky enough to meet the author last October and purchase my signed copy of her book. The Taste of Marjeyoun is a cookbook by Dina Bayoud Kohl and published by Tamyras.
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