Khoresh Bāmieh with Lamb and Tomato Stew

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250g (8.8 oz) okra, trimmed and halved 250g (8.8 oz) okra, trimmed and halved
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground turmeric, cumin, cinnamon, and coriander, and cook for another minute to toast the spices.
4. 4.
   Add the canned diced tomatoes, tomato paste, and beef or vegetable broth to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the lamb is tender.
6. 6.
   Add the okra to the pot and continue simmering for an additional 15 minutes, or until the okra is cooked through.
7. 7.
   Adjust the seasoning if needed and garnish with fresh cilantro before serving.
8. 8.
   Serve the Khoresh Bāmieh with saffron rice or Iranian flatbread for a complete meal.

Treat your ingredients with care...

• Okra — To reduce the sliminess of okra, you can soak it in vinegar or lemon juice for 30 minutes before cooking. This will help maintain its texture while minimizing the mucilaginous properties.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red chili flakes.
• If you prefer a thicker stew, you can mix a tablespoon of flour with water and add it to the pot during the last 10 minutes of cooking.
• If fresh okra is not available, you can use frozen okra as a substitute. Just make sure to thaw it before adding it to the stew.

Serving advice

Serve the Khoresh Bāmieh hot with a side of saffron rice or Iranian flatbread. The stew pairs well with a dollop of creamy yogurt and a sprinkle of fresh herbs, such as mint or parsley, for added freshness.

Presentation advice

Garnish the Khoresh Bāmieh with a few whole okra pods and a sprinkle of freshly chopped cilantro. Serve it in a deep bowl to showcase the vibrant colors of the stew and its aromatic flavors.