Persian Lamb And Okra Stew (Khoresh Bamieh)

• 1 1/2 lbs fresh okra
• 2 -3 garlic cloves, sliced
• 2 lbs stewing lamb or 2 lbs beef, cut into small pieces
• 1 lb potato (optional)
• 2 large onions, sliced
• 2 -3 tablespoons fresh lime juice
• 3 -4 tablespoons tomato paste
• cooking oil
• salt and black pepper

1. Peel and thinly slice onions, then fry in oil until slightly golden.
2. Wash and cut meat into small pieces and fry in onions and garlic until meat becomes opaque.
3. Add 3 cups of hot water and bring to boil.
4. Reduce heat and simmer, covered, for about 45 minutes, adding more hot water during cooking if needed.
5. When meat is tender, wash okra and remove stems.
6. Add whole okra, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes.
7. Take care not to overcook the okras so that they do not become slick textured.
8. Add lime juice, adjust seasoning and cook for another 3-4 minutes.
9. If you wish to use potatoes, wash, peel, and cut them into small pieces, and add to stew when meat becomes tender, allowing 10-15 minutes of cooking before adding okra.

fresh okra, garlic, stewing lamb, potato, onions, lime juice, cooking oil, salt

Taken from www.food.com/recipe/persian-lamb-and-okra-stew-khoresh-bamieh-391883 (may not work)