Persian Okra stew with beef. Here is my simple recipe for making Okra! There's nothing like a healthy, home-cooked stew in the middle of winter to get warm and feel like you've fueled your body with a nutritious meal. A wonderful way to showcase okra is to cook up this delicious Persian Okra Stew (Khoresh Bamieh) made with beef or lamb and tomatoes.
Persian beef stew with quince (khoreshe behh). I made this beef stew in the slow cooker, although it could easily cook on the stove. If you have trouble finding quince, ask the produce manager at a local gourmet grocery – he or she should be able to find you some until. You can have Persian Okra stew with beef using 10 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Persian Okra stew with beef
- Prepare 200 g of diced beef.
- It’s 300 g of okra.
- You need 1 of large tomato, diced.
- Prepare 2 of medium onions, finely chopped.
- Prepare 1 of fresh lemon.
- You need 1 tbsp of tomato paste.
- It’s 1/4 tbs of turmeric.
- Prepare of Salt – chili powder.
- Prepare 2 of beef stock cubes.
- You need of Oil.
In this okra stew, beef cubes are always used. I use beef shank but you can use whatever beef you use for stew. You can use either bone-in meat or bone free, depending on your preference. As for the okra, baby okra is most commonly used.
Persian Okra stew with beef instructions
- Heat the oil in a pan and fry diced meat until turned brown in colour. Add turmeric and chili powder to the meat with some water let to cook until tender..
- Saute chopped onions until soft..
- Cut off stem of okras, and cut into small rings..
- Heat the oil in a pan, and saute okra for 5 minutes..
- In a bowl, pour 300 ml warm water, beef stocks, tomato paste,.
- And lemon juice..
- Mix together.Season with salt and chili pepper..
- Add sautéed onions, okra,.
- Prepared sauce.
- And chopped tomato to the cooked meat in the pot. Simmer for 20 minutes. Serve it with rice..
However, if you cannot find baby okra, you can use larger. Add stewing beef and cook for ten minutes more, until meat is browned on all sides. Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil. Infact he calls the Nigerian stew and okra the red and green soup. Apart from Egusi, Jollof rice and suya, we do share similarities in how we make our okra and to them it's called Okra stew.