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Khoresh-e bamieh
Okra and lamb stew
خورش بامیه (khoresh-e bamieh): Khuzestan okra and lamb stew with dried lime and garlic
In Ahvaz, Abadan and the hot Gulf towns of Khuzestan, khoresh-e bamieh is everyday summer food, cooked when small okra fills the markets and eaten at lunch before the afternoon rest. Lamb simmers with onion, plenty of garlic, tomato and dried lime, and the okra is fried first so it keeps its shape in a sharp, garlicky red sauce; southern cooks often add a pinch of chilli. Serve it with chelow or plain rice and fresh herbs. The mistake that makes okra slimy is cutting it open or stirring it too much; leave the pods whole, trim only the stem tips, and shake the pot instead of stirring. Chef's tip: a squeeze of lemon added to the frying okra helps it stay crisp-skinned in the stew.
- Total time
- 105 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb lamb shouldercut into 3 cm cubes
- 2 onionsfinely chopped
- 6 cloves garlicsliced
- 5 tbsp sunflower oil
- 1 tsp ground turmeric
- ½ tsp chilli flakes
- 2 tbsp tomato paste
- 3 tomatoesgrated, skins discarded
- 3 dried limes (limoo amani)pierced
- 3 cups water
- 1 ⅛ lb small okrastem tips trimmed, pods left whole
- 1 tbsp lemon juice
- 1 ½ tsp salt
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Method
0/7 doneStep 1: Heat 2 tablespoons of 2 tbsp sunflower oil in a heavy pot over a medium heat and fry 2 onions until golden.
12 minStep 2: Add 1 ⅛ lb lamb shoulder, 1 tsp ground turmeric and ½ tsp chilli flakes and turn until browned, then stir in half of 3 cloves garlic and cook for 1 minute.
6 minStep 3: Stir in 2 tbsp tomato paste and fry for 2 minutes until it darkens.
2 minStep 4: Add 3 tomatoes, 3 dried limes (limoo amani), 3 cups water and 1 ½ tsp salt. Bring to the boil, cover and simmer on a low heat until the lamb is nearly tender.
50 minStep 5: Pat 1 ⅛ lb small okra completely dry. Heat the rest of 3 tbsp sunflower oil in a frying pan over a medium-high heat, add the okra and fry for 5 minutes, shaking the pan, until bright green with golden spots. Add 1 tbsp lemon juice and the rest of 3 cloves garlic for the last minute.
6 minStep 6: Tip the okra into the stew without stirring, shaking the pot to settle it. Cover and simmer gently until the okra is tender to a knife but whole and the sauce is thick.
25 minStep 7: Press the limes against the pot to release their juice, taste for salt and serve.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 30 g
- Carbs
- 16 g
- Fat
- 28 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khoresh-e bamieh take?
- About 105 minutes in total: 20 minutes to prepare and 85 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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