Bamija Recipe

• 1 kg boneless veal
• 1/2 kg red onions
• 15 x dkg dry okra
• 1 dl oil
• 10 x dkg butter salt, grnd black pepper red pepper

1. Chop the onion fine and saute/fry in the oil till translucent/soft.
2. Chop the meat into small cubes (bite sized) and saute/fry with the onion adding, if necessary, a small c. of hot water.
3. While the meat is stewing, in a separate pot boil the okra in water that has a spoonful of vinegar added
4. (so the okra does not scorch).
5. When the meat is half-cooked, add in the strained okra and simmer the meat and okra (don't boil).
6. Reduce the heat and add in the butter.
7. If needed, add in water, but always lukewarm and always just a small c.. You shouldnt stir while the okra and meat are cooking.
8. If necessary, slowly shake the pan.
9. Before it has finished cooking, add in the salt, pepper and red pepper to your taste.
10. Serve, garnished with lemon slices.
11. Dobar tec!
12. Bon Appetite!

veal, red onions, okra, oil, butter salt

Taken from cookeatshare.com/recipes/bamija-76495 (may not work)