BARMIA
a one dish hearty meal using Lamb, garlic and a tomato sauce served with rice and pitta. I love this as it's so easy to prepare and cook and is really tasty. It's from Iraq I think--well my Iraqi husband showed me how to cook it once and I have used it again and again as a supper or served at a long lunch with friends. I use two cutlets per person, but sometimes I use what bits and pieces I have in fridge/freezer such as the odd chop and shank. It's good to have bone in this dish as you cook it on the stove for a minimum 45 minutes and it gives it a rustic look, not to mention taste.
Provided by Chop7532
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Roughly chop the onion in quarters and fry in a little olive oil,for five minutes until it starts to brown, peel the garlic bulbs use as many as you like but a lot is needed for this dish- no need to chop leave the garlic whole add them to the onions until all is well browned and softened - 15 minutes on a low heat will do it.
- In a separate pan brown the lamb in batches and when they are nicely coloured add to onion, garlic. Leave the juices in the pan until later as will fry the okra. When all the meat has been browned add them to the onions and garlic and season.
- Then pour the stock into a jug and add the tomato puree or paste and stir in the tamarind making sure this is well mixed (the tamarind gives the stock a nice reddish brown colour). I have had this dish bright orange cooked by a native Iraqi lady, but my husband assures me he thinks the colour is wrong and tamarind wasn't used, hence the colour. Of course he prefers mine!
- Pour the stock over the onions,garlic, meat. Bring to the boil and simmer for however long you have got I usually leave the dish for minimum 45 minutes.
- 20 minutes before you want to serve, cut up the okra either in half or if very long 3 lengths. Then brown the okra in the pan with the meat juices. It takes about 5 minutes to colour--this also releases a serum in the okra which will thicken up the dish.
- Add to the main dish, also add the chopped parsley now; cover the dish and leave for remaining time on a low heat. If bubbling too much, slant the lid to let out heat. I serve with pilau rice and warm pitta bread.
Nutrition Facts : Calories 96.9, Fat 1, SaturatedFat 0.2, Cholesterol 1.9, Sodium 102.5, Carbohydrate 19.1, Fiber 2.3, Sugar 3.8, Protein 4.6
SAUDI OKRA STEW WITH MEAT (BAMIA)
This is a family favorite. It could be made with either meat, chicken fillet or whole disjointed chicken pieces. It's best to use baby okra, they don't go slimy in a hurry.
Provided by lemoncurd
Categories Curries
Time 1h20m
Yield 1 medium pot, 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash okra and chop off stems.
- Cut onions into fine pieces.
- Sauté onions in oil till golden on medium.
- Add garlic and stir for a few seconds.
- Add spices stir for a few seconds add meat cook till water from meat drys on medium heat.
- Stir at intervals.
- Add tomato paste stir for a few seconds add blended tomatoes and water to meat, cook until meat is done.
- Add okra to meat and simmer on medium low for 13 minutes.
- Add the chopped coriander and lemon juice, simmer another 3 minutes.
- Serve hot with basmati white rice.
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