Khoresht-e Bamiyeh

Serves 6

1 kg Okra  (smaller ones are better)
750 g Lamb
2 medium Onion
2/3 cloves Garlic
1 tbsp Tomato puree
½ Chilli  (depending on preference)
1 litre Stock
1 level tsp Turmeric
½ tsp Spice mix  (a ready mix of spices available from Middle Eastern shops, usually includes cinnamon, cumin, and coriander seeds.)
3 tbsp Sunflower Oil
Lemon juice to taste (optional)
Salt and pepper to taste

Khoresht-e Bamiyeh, Okra Stew خورشت بامیه

1. Top and tail okra, then wash it and let it dry on kitchen towel
2. Take all the skin and sinew of the meat, cut it into two centimetre cubes, wash it and let it dry on kitchen towel.
3.  Peel and chop the onions
4.  Peel and chop the garlic
5.  Wash, deseed and chop the chilli

1. Fry the chopped onion, garlic and chilli in two tbsp of oil until golden. Add the turmeric and stir to cover all. Add the meat and stir to seal on all sides. Stir in the mixed spices. Add the stock and stir in the tomato puree. Bring to the boil then reduce the heat and let it simmer for 30 to 45 minutes. Adjust the seasoning and add lemon juice if using.
2. Fry the okra in the remainder of the oil until soft. Add to the meat and let simmer for 20 to 30 minutes.
3. Serve with plain white rice.