Okra and Lamb Khoresht
"Khoresht-e bamiyeh Okra and lamb khoresht is cooked throughout Iran, and recipes vary in different regions. This version, from the south, is quite garlicky and spicy, and uses tamarind juice; the okra is cooked until soft and potatoes are added for texture and taste...."
INGREDIENTS
•
350 g/12 oz okra
•
300 g/11 oz potatoes
•
1 medium onion
•
4 large cloves of garlic
•
1-2 dried or fresh chillies
•
400 g/14 oz leg of lamb
•
3 tablespoons vegetable oil
•
1 heaped teaspoon turmeric
•
Salt and black pepper
•
400 g/14 oz canned chopped tomatoes
•
750 ml/1 1/4 pints boiling water
•
100 g/3 1/2 oz tamarind paste dissolved in 200 ml/7 fl oz boiling water, then strained
•
1 tablespoon tomato purée/tomato paste
•
3 tablespoons lemon juice (optional)
Comments & Reviews
Just A Pinch Sweepstakes