Lamb Stew with Okra (Mish me Bamje)
- 1 lb fresh okra
- 1 lb beef short ribs or any meat bone in
- 4 tablespoons olive oil
- 1 large onion sliced thinly
- 1 can crushed tomatoes 28 oz
- 2 tablespoons minced parsley
- 1 tablespoons all purposes flour
- 1/2 teaspoon chili pepper flakes
- salt black pepper to taste
Preparing okra for soaking
- 1 teaspoon salt
- 2 tablespoons red vinegar
- 1 large bowl
- 3 cups of water
After trimming the conical top with a paring knife, soak them in red vinegar and salt water for 30 minutes. This will soften the fuzzy layer that this beautiful and very healthy vegetable okra has.
In a large pot add olive oil and brown the meat. Add the onion and red pepper flakes cook until golden color is reached. Add flour and stir for about one minute, then pour in chopped tomato, tomato paste and cook for few minutes. Season with salt, pepper, and fill the pot with water until the meat is covered completely. Cover the pot and bring to a boil on high heat, then gently simmer for 45 minutes. After meat is done cooking, turn in the okra vegetables and cook for 20 more minutes together with the sauce. If needed add 1/2 hot water. Check for seasoning and add some chopped parsley over. Serve with hard crust bread or over rice.
Note: When using lamb, you can cook okra together at the same time. When using beef, boil the meat first after you added all ingredients above, then add okra at the end and cook for 20 minutes. Never use chopped okra for stew. Also when using frozen okra there is no need to soak them, only to clean the end tip of them.
You can omit flour and replace with couple chopped potatoes and them together with okras.