Persian Lamb And Okra Stew Khoresh Bamieh Recipes

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BAMIEH (MIDDLE EASTERN OKRA STEW)



Bamieh (Middle Eastern Okra Stew) image

A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.

Provided by E A Bowes

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h20m

Yield 8

Number Of Ingredients 13

2 tablespoons vegetable oil
2 large onions, chopped
salt and ground black pepper to taste
2 pounds cubed lamb stew meat
3 tablespoons ground cinnamon
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ tablespoons garlic paste
5 (14.5 ounce) cans canned diced tomatoes, drained
1 ½ tablespoons tomato paste
2 beef bouillon cubes
4 cups boiling water
2 pounds frozen sliced okra

Steps:

  • Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
  • Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
  • Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 22.6 g, Cholesterol 53.5 mg, Fat 8.3 g, Fiber 7 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 778.5 mg, Sugar 11.8 g

PERSIAN LAMB AND OKRA STEW (KHORESH BAMIEH)



Persian Lamb and Okra Stew (Khoresh Bamieh) image

Make and share this Persian Lamb and Okra Stew (Khoresh Bamieh) recipe from Food.com.

Provided by PalatablePastime

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh okra
2 -3 garlic cloves, sliced
2 lbs stewing lamb or 2 lbs beef, cut into small pieces
1 lb potato (optional)
2 large onions, sliced
2 -3 tablespoons fresh lime juice
3 -4 tablespoons tomato paste
cooking oil
salt and black pepper

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.

Nutrition Facts : Calories 400.7, Fat 12.3, SaturatedFat 4.4, Cholesterol 147.4, Sodium 259.6, Carbohydrate 22.4, Fiber 7.3, Sugar 6.8, Protein 50.7

KHORESH KARAFS (PERSIAN CELERY STEW WITH LAMB)



Khoresh Karafs (Persian Celery Stew With Lamb) image

Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook. Not this one. Karafs means celery, so here a whole head of crunchy, pale green stalks and two bunches of herbs simmer alongside lamb (or beef) for just under an hour. The sweet flavor of caramelized onions provides the base note to a funky green broth tarted up with lime and lemon. Seasoned with turmeric and saffron, the stew takes on a golden hue. A shallot, sliced and fried until crisp, makes a fine garnish, but is optional. Not optional: a side of buttery steamed rice.

Provided by Daniela Galarza

Categories     dinner, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

1 large bunch curly parsley
1 small bunch fresh mint
1/2 cup olive oil
1 pound lamb shoulder (or beef chuck), cut into 1-inch cubes
1 teaspoon ground turmeric
Kosher salt and black pepper
1 large yellow onion, halved and thinly sliced
2 garlic cloves, minced
2 tablespoons unsalted butter
1 large head celery (1 to 1 1/2 pounds), trimmed, pale green leaves reserved, stalks cut on an angle into 1-inch pieces
1/4 cup lemon juice (from about 2 lemons)
1/4 cup lime juice (from about 3 limes)
1/2 teaspoon saffron threads, crushed
Buttered steamed white rice, preferably basmati, for serving
1 large shallot, thinly sliced
1 tablespoon all-purpose flour
1/2 cup canola oil
Pinch of kosher salt

Steps:

  • Trim or break off thicker parts of the parsley stems and pull mint sprigs and larger leaves from their stems. Discard stems or reserve for another use. Pluck a small handful of leaves and tender sprigs from parsley and mint and set aside for garnish. Chop remaining herbs.
  • In a large Dutch oven or pot, heat 1/4 cup oil over medium-high. Season lamb with turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add lamb, onion and garlic, and cook, stirring occasionally, until onions start to caramelize and lamb is evenly browned, about 10 minutes. Add 2 cups water, cover and simmer over medium-low heat for 20 minutes.
  • While the lamb simmers, cook the celery: In a skillet, heat the remaining 1/4 cup oil with the butter over medium-high. Once butter foams, add celery, season with salt and pepper and cook, stirring frequently, for 3 minutes. Add chopped parsley and mint, and cook, stirring occasionally, until celery just starts to caramelize, about 8 minutes.
  • Add celery and herbs to the Dutch oven, along with lemon juice, lime juice and saffron. Cover, leaving lid slightly ajar, and simmer on low heat until lamb is tender, about 30 minutes.
  • While stew cooks, make the fried shallots, if desired: Line a small plate with a paper towel. In a small bowl, sprinkle flour over sliced shallots and toss with a fork. Heat canola oil in a small saucepan or skillet over medium-high until it shimmers slightly, about 1 minute. Fry shallots in oil, flipping once or twice so they cook evenly, until golden brown and crisp, 1 to 2 minutes. Remove from oil with a fork, season with a pinch of salt and let drain on paper towel-lined plate until stew is ready.
  • Taste stew. Broth should be tart, but balanced. Celery and lamb should be tender but hold their shape. Season to taste with additional salt and pepper. Garnish with reserved herbs and fried shallots. Serve with chelo (Persian-style steamed rice) or buttered, steamed white rice. Stew can be made up to 2 days in advance.

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