Lamb And Okra Stew Recipes

Steps:

• Okra must be cooked so that its slimy texture is eliminated.
• The Greeks have the best technique for achieving this.
• Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
• Drain, rinse and dry the okra and proceed with the recipe.
• This dish is popular throughout the Middle East and can be prepared with lamb or beef.
• Serve with rice.
• Preheat an oven to 325 F (165 C).
• In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
• Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
• Using a slotted spoon transfer to a baking dish or stew pot.
• Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
• Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
• Stir well.
• Pour over the meat and season to taste with salt and pepper.
• Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
• Taste and adjust the seasonings.
• Meanwhile, prepare the okra as directed in the note above.
• In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
• Remove the stew from the oven and arrange the okra on top in a spoke pattern.
• Sprinkle the lemon juice evenly over the surface.
• Re-cover the dish and return it to the oven.
• Bake for 35 minutes longer.
• Add stock or water if the mixture seems too dry.
• Serve the"BAMIA" stew piping hot.

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.

Steps:

• Make the lamb shanks: Allow lamb to come to room temperature. Preheat oven to 350 degrees. Generously season lamb with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, add lamb and cook until brown on all sides, about 12 minutes. Transfer lamb to a bowl.
• Add onions and spice blend to pot and cook until onions are soft and translucent, about 10 minutes. Season with salt and add cherry tomatoes, stock, cardamom, bay leaves, saffron, and cinnamon to pot. Return lamb to pot and bring mixture to a boil. Cover and transfer to oven. Cook, turning halfway through, until meat is tender and falling off the bone, about 3 hours.
• Just before serving, bring salted water to a boil in a medium saute pan. Add okra and cook until crisp-tender, 4 to 6 minutes.
• Remove lamb from pot and skim any fat. Return lamb to pot along with cooked okra. Gently stir to combine.
• Make the cilantro condiment: Combine cilantro, garlic, lemon zest, and oil and season to taste with salt and pepper. Spoon over lamb before serving.

Steps:

• Trim the baby okras and wash in cold water and then place in a colander to drain.
• In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
• Add the crushed garlic and chopped onions to the meat and saute till brown.
• Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
• Add in all the spices and salt and give it a good mix.
• Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
• Add in the trimmed okras and bring to boil.
• Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
• Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
• Remove from heat and serve with rice.

Steps:

• Boil the lamb on a high heat in water (with a touch of salt) for 2 hours. Drain the water into a jug through a sieve to separate the meat and stock ready for the recipe.
• Cut just the tip of the stalks off the top of the Okra, ensuring that no holes appear. Wash them in cold water (removing any dirt), pat dry straight away and then lay them spaced out on a baking tray.
• Place in a pre-heated oven at 150 degrees for 10 minutes.
• While the Okra is baking, fry the onions in some olive oil for a few minutes then add the lamb and brown.
• Add the garlic, tomato puree, salt, pepper and then half of the stock. Mix well and simmer for a couple of minutes.
• Lastly, remove the Okra from the oven and add them straight into the pan, including the rest of the stock. Place the lid on and simmer for 20 minutes.
• For the best results, do not lift the lid until the time is up then remove it from the heat, leaving it to stand for a couple of minutes before serving.

Steps:

• Combine okra and vinegar in medium bowl; toss to coat. Let stand 30 minutes.
• Meanwhile, heat olive oil in heavy Dutch oven over high heat. Season lamb with allspice, salt and pepper. Working in batches, add lamb to Dutch oven and brown, about 5 minutes per batch. Transfer lamb to bowl. Add onion and green pepper to same pot, reduce heat to medium and sauté until vegetables are tender, about 8 minutes. Mix in tomato paste. Return lamb and any collected juices to pot. Add enough water barely to cover lamb mixture and bring to boil. Reduce heat to medium-low, cover and simmer stew 30 minutes. Add okra mixture; cover and simmer until lamb and okra are tender, about 15 minutes longer. Season to taste with salt and pepper.

Steps:

• Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.
• Meanwhile, melt the butter in a saucepan over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.

Steps:

• Wash okra and trim okra, and pat dry.
• Sprinkle with oil and place in broiler and lightly brown the okra.
• Sauté the onions, garlic, lamb meat, and spices in olive oil, stirring regularly, until meat is browned.
• Add water and salt, then stir, bring to boil.
• Cover, lower heat and slow cook until meat is tender.
• Add browned okra, chopped tomatoes and ½ cup fresh cilantro.
• Mix well, cover and cook until okra is tender.