Iftar recipe to try at home: Khoresh-E-Bamieh

INGREDIENTS
Oil........................................................6 tbsp
Medium sized onions, finely chopped.......2
Medium sized tomatoes, diced..................2
Lean shoulder of lamb, cut into bite sized pieces.........................................500gms
Turmeric powder..................................½ tsp
Persian Advieh or a mild curry powder (optional)..............................................1 tsp
Garlic, finely chopped.....................3 cloves
Tomato paste.....................................2 tbsp
Dried Kashmiri chillies...............................3-4
Cinnamon stick...........................................1
Okra.........................................500gms
Tamarind paste................................1½ tbsp
Persian yellow lentils or chana dal.....150gms
Saffron...............................................a pinch

METHOD
1. Lightly brown the onions in 2 tbsp of oil. Add the garlic, spices, cinnamon stick, dried chillies and stir fry for 2 minutes. Add the diced tomatoes and stir fry on high heat for another 2 minutes.
2. Now add the lamb and fry until the meat is slightly browned and coated on all sides; about 2-3 minutes. Pour in just enough water to cover the meat and bring it to a boil. Put a lid on the pot, lower the heat and cook for about half an hour.
3. In a separate pot, cook the lentils till al dente.
4. Pour the remaining oil into a suitably sized frying pan and gently sauté the okra until they take on a little colour but are still firm.
5. Take them out of the frying pan with a slotted spoon and place on a double folded kitchen paper towel to absorb the excess oil.
6. When the meat is tender add the tomato and tamarind pastes, a pinch of saffron and lentils or chana dal and give everything a good stir.
7. Season with salt and pepper and if you find the sauce too sour, add a little sugar.
8. Lastly add the sautéed okra, cover and cook on low heat till the okra are soft. Serve with white rice.
Recipe Courtesy: Xerxes, Follow his blog at ravenousxerxes.com, or on Instagram @ravenousxerxes.
Compiled by Mahima Ann Ninan
 

• Food and Dining