Khoresht-e Bamiyeh - Iranian Okra and Lamb Stew
Khoresht is cooked in different ways, with different ingredients. This Okra and lamb khoresht is cooked throughout Iran, and recipes vary in different regions. This version, from the south of Iran. This dish is quite garlicky and spicy, compared to other khoreshts and uses tamarind juice. I always like this concept of cooking vegetables with meat/lamb, so I also add to this dish, potatoes, for some different texture and taste. You can definitely try this dish with Goat Meat besides lamb, those who eat beef can also try to use some tenderloins for preparing this dish.
Preparation Time : 30 minutes
Cooking Time : 1 hour
Difficulty : Medium
Serves : 4
- 350 grams Okra/Ladies Fingers
- 300 grams Potatoes
- 1 medium Onion
- 4 large Cloves of Garlic
- 1-2 dried or fresh Chillies
- 400 grams Leg of Lamb or Mutton / Beef
- 3 tablespoons Vegetable Oil
- 1 heaped teaspoon Turmeric Powder
- Salt to taste
- Black pepper to taste
- 400 grams Chopped Tomatoes
- 750 mils Boiling Water
- 20 grams Tamarind Paste dissolved in 200 mils Boiling Water, then strained
- 1 tablespoon Tomato Puree or Tomato Paste
- 3 tablespoons Lemon Juice (optional)
Method :1) Cut off the top stems of the okra, taking care not to bruise them, and wash thoroughly.
2) Wash and peel the potatoes and cut them into 4-5 cm/1 1/2-2 inch cubes.
3) Peel and finely chop the onion. Peel and chop the garlic cloves. De seed and chop the chillies. Using a pestle and mortar, crush the garlic and chili together until mixed to a paste.
4) Wash the lamb and dry it on kitchen paper. Trim off any skin and fat, and cut the meat into 4-5 cm/1 1/2-2 inch cubes.
5) Place a medium-sized, heavy-based saucepan on Medium - high flame and add oil.
6) When the oil is sufficiently hot, add onions and fry till golden.
7) Add the garlic and chili paste and stir for a couple of minutes.
8) Add the lamb, turmeric, salt and pepper to the pan. Mix well and fry lightly to seal the meat on all sides.
9) Add the chopped tomatoes, boiling water and half of the tamarind liquid. Mix thoroughly.
10) Reduce the heat, cover and simmer gently for 1 hour or until the meat is cooked: it should be tender enough to cut with a fork.
11) Stir in the tomato puree/tomato paste and the potatoes.
12) Cook for a further 15 minutes or until the potatoes are tender but not falling apart. Add more water if necessary. The liquid should now be reduced to about 500 mils.
12) Add the okra to the pan and pour in the rest of the tamarind liquid.
13) Cover and simmer for 20-30 minutes on a low heat until the okra is soft
14) Taste and adjust the seasoning, and add lemon juice if you prefer a tarter flavour.
15) Serve in a shallow bowl with the meat at the bottom and the okra and potatoes arranged on top. Serve hot with plain rice.