| |
| |
|
| |
- 1 kg. of Bamieh, (Okra ) fresh or frozen.
- 1/2 kg of ripe tomatoes or 1/2 kg. can of peeled tomatoes, (pelato).
- 1/2 - 1 kg of lamb shanks
- 6-8 cloves of garlic
- A small bunch of green coriander
- 1 small green and 1 small red sweet peppers
- 2 tsp. of pomegranate molasses (dibs rumman) if available.
- Salt / black pepper to taste.
|
v Vegetarian Bamieh
You can make this recipe vegetarian by omitting the beef without the flavor being compromised.
|
|
|
Adnan's Kitchen |
Bamieh with meat
() |
- Boil meat, rinse, and re-boil in fresh water
- Bring to boil until half done, adding
one onion and some salt & black pepper.
- Fry half the garlic with chopped peppers and coriander using butter
or ghee.
- Remove meat from the broth and add it to the fried garlic etc.
Turn for a few minutes.
- Chop the tomatoes fine and add to the meat.
- Cut off the bamieh tips (if fresh), wash and dry them, then fry for a few
minutes until wilted. Do this only with fresh bamieh.
- Add it to the meat with 2 tsp. of pomegranate molasses ( dibs rumman) adding
meat broth gradually and as necessary.
- Let simmer without turning, until done within 30 minutes.
- Fry the rest of mashed garlic and chopped coriander and pour over the Bamieh
in the serving plate
Serve with rice
|
|
|
|
