![]() 8 oz plain tomato sauce (This is usually one small can.).1/4 tsp cayenne pepper (This is totally optional, but it adds a little bit of heat.It adds a nice underlying flavor, but isn’t necessary.) 1/2 cup chopped sweet onion (Roughly half of a medium sized onion).1 tbsp extra virgin olive oil or vegetable oil.1 pound 85/15 ground beef or chopped stew beef/lamb (This dish is traditionally made with lamb, however, ground beef is often easier to find, cheaper, and works very well.).Frozen is great, but if you have fresh that works too. Middle Eastern markets will often carry baby okra in the frozen section. If you can’t find baby okra or size 0 okra, then sliced okra will also work, but it may be more “slimy” than baby okra. 14 ounces baby okra (size 0) (14 ounces is roughly 400 grams.I’d recommend this Egyptian okra stew recipe to okra lover The baby okra is not only perfectly bite sized, but it gets nice and tender as well. One great bonus to this okra stew recipe is that using whole baby okra along with the acid from the tomato sauce cuts down on any texture issues some may have. Okra made into soup or chopped okra does get a more viscous consistency the more the okra is cut up, blended, or cooked. Fried okra or pickled okra for example, often isn’t that slimy at all. The sliminess is greatly affected by preparation. It never bothered me at all, but I can see what those people mean. Some people don’t like the texture often associated with okra and may refer to it as slimy or viscous. Not everyone is that familiar with okra or some of the various preparations though. ![]() I’ve used ground beef for the recipe simply because it’s cheap, easy to find, it’s pretty much foolproof, and it’s how I often ate it growing up. Traditionally, this okra stew uses lamb as the main protein, but it is often made with beef as well. The dish can easily accommodate a vegetarian approach by just substituting the meat for double the amount of okra and a little more salt. In this case, the okra stands out as the highlight accentuated by seasoning and made heartier with meat. The preparations vary depending on who is making it and what is on hand, but the general idea is often similar. Also, do share your food pictures with me over on Instagram and Pinterest when you do try the recipe out.Okra stew (or bamia) is a household dish for most Egyptians. So, you definitely can make this in advance.ĭo make this amazing mutton/lamb recipe for yourself and your loved ones. Also, this tastes the nicest the next day. So, this is really, a winner of a recipe, I have for you here. At the same time the texture that the sliced onions and okra create, make it a great curry. Now, are you wondering, why have I been using the words curry and stew interchangeably? That is because, the runny gravy makes the bhindi gosht a hearty soup/stew recipe. Hence, it is actually the meat, on the bone, and the okras, that lend this delicious curry/stew its flavours. Apart from these two, it is only some garam masala in the end that flavours the stew. The tang in this, one pot recipe, comes from the tamarind pulp and the heat from the fresh chilis and chili powder. As quickly as this gets cooked, it is pretty easy as well. Having said that, let me also tell you, there are not many masalas that go into this mutton curry. My bhindi gosht (Indian lamb and okra stew) is a flavour bomb, truly. And if you happen to be a bhindi ( okra) lover, then this is a must try recipe for you. Moreover, it is a great change from your regular mutton or lamb curries. This delicious and easy stew recipe is spicy, tangy and super comforting, at the same time. And that is because, it is just so perfect the way she’s always made it that, I don’t have thing to add or omit anything from it. Now, this is a recipe that I’ve picked up from maa, without any changes. And let me tell you, all the three ways are lip smacking good. So, that I can have it with some plain steamed rice once, or just as is with some lemon juice squeezed over and with some toasted breads, another time. When I make this, it is generally a big batch, that lasts me at least 2-3 days. And that is why, this works very well as a soup and as a side dish. This is a lamb curry recipe with a thin and runny gravy. And even if you don’t, you can’t miss this delectable recipe! It is my bhindi gosht or Indian lamb and okra stew. Temperatures are dropping by the hour and my need to have warming and spicy food is growing at the same rate! Do you echo my feelings? If yes, then I have a very delicious stew recipe for you, for the season. Jump to Recipe A delicious, spicy and tangy mutton/lamb stew that is quick to make and absolutely delectable to taste!
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