Ingredients:
6 tablespoons of unsalted butter or olive oil
2 lbs of stewing lamb or beef, chopped
2 onions, finely chopped
2 garlic cloves cut into very small pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup peeled seeded and chopped tomato
3 tablespoons of tomato paste
1 cup beef stock
2 tablespoons chopped fresh mint (optional)
Salt
Fresh ground pepper
1-1 1/2 lb okra
1 lemon
Directions
Okra must be cooked so that the slimy texture is gone.
Trim the cone tops with a knife, and then soak the okra in red wine-vinegar (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, 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 sauté over medium heat until tender, 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.
In a sauté pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and sauté for 3 min., 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.
6 tablespoons of unsalted butter or olive oil
2 lbs of stewing lamb or beef, chopped
2 onions, finely chopped
2 garlic cloves cut into very small pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup peeled seeded and chopped tomato
3 tablespoons of tomato paste
1 cup beef stock
2 tablespoons chopped fresh mint (optional)
Salt
Fresh ground pepper
1-1 1/2 lb okra
1 lemon
Directions
Okra must be cooked so that the slimy texture is gone.
Trim the cone tops with a knife, and then soak the okra in red wine-vinegar (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, 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 sauté over medium heat until tender, 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.
In a sauté pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and sauté for 3 min., 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.
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