Lamb and Okra Stew (Khoresht Bamiye)
Khoresht bamiye is a Persian lamb and okra stew.
Ingredients
- 3–4 onions, peeled and thinly sliced
- Cooking oil
- 500 grams stewing lamb or beef, cut into small pieces
- 750 grams okra, washed with stems trimmed
- Salt
- Black pepper
- 3–4 spoons tomato paste
- 2–3 spoons fresh lime juice
Ingredients for 6 servings (1.7 kg) · the original recipe
Method
- 1
Fry the sliced onion in oil until slightly golden.
Stovetop - 2
Add the meat and fry with the onions until the color changes.
Stovetop - 3
Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 45 minutes, adding more hot water during cooking if needed.
Stovetop - 4
Add okra, salt, pepper, and tomato paste to the meat. Cook for another 10–15 minutes. Take care not to overcook the okras so that they do not become slippery.
- 5
Add lime juice and adjust seasoning. Cook for another 3–4 minutes.
- 6
Serve with white rice.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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