Middle_Eastern
Middle Eastern - Stews and Tagines
Bamieh Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 700g lamb shoulder, cubed
- • 500g fresh okra, tops trimmed
- • 1 onion, finely chopped
- • 4 cloves garlic, minced
- • 400g tinned crushed tomatoes
- • 2 tbsp tomato paste
- • 1 tsp ground allspice
- • 2 tbsp ghee
- • 750ml beef stock
Preparation Steps
1
Phase 1
Melt the ghee in a heavy pot and brown the lamb on all sides over medium-high heat.
2
Phase 2
Add the onion and allspice and fry until the onion is soft and translucent.
3
Phase 3
Stir in the garlic, crushed tomatoes, tomato paste, and beef stock, cover, and simmer gently for 60 minutes.
4
Phase 4
Add the okra and simmer uncovered for 25 minutes, until the okra is tender and the sauce thickens.
5
Phase 5
Simmer for 5 minutes more until the sauce is glossy, then season with salt and pepper.
6
Phase 6
Spoon into bowls and serve hot with vermicelli rice.