Spicy Okra, Lamb + Potato Braise

Name: Spicy Okra, Lamb + Potato Braise (Khoresh-e Bamieh ba Sibzamini)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: 2 tablespoons oil; 2 teaspoons fine sea salt; ½ teaspoon freshly ground pepper; 2 medium onions, peeled and thinly sliced; 8 cloves garlic, peeled and sliced; 1 teaspoon date molasses; 2 cups/400 g peeled tomato puree (about 2 large tomatoes), or canned peeled tomatoes; 2 tablespoons tomato paste; 1 in/2.5 cm fresh ginger, peeled and grated, or 1 teaspoon ground ginger; 1 green jalapeño pepper, chopped, or 1 teaspoon red pepper flakes; 1 lb/450 g boneless leg of lamb, cut into 2 in/5 cm pieces; 1 lb/450 g russet potatoes, peeled and cut into 1 in/2.5 cm cubes; 1 red bell pepper, seeded and chopped; 1 lb/450 g fresh or frozen okra, cut into ½ in/1 cm lengths (if using baby okra, no need to cut them up); 2 tablespoons tamarind paste; 1 teaspoon turmeric; 1 tablespoon cumin seeds

Khoresh-e Bamieh ba Sibzamini

Preparation info

Serves:
4

Difficulty
Complex
Ready in
3 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Okra originated somewhere around the Horn of Africa, on the sea routes of the Persian Gulf. It has been used in Indian and Persian Gulf cooking since ancient times and is also a popular ingredient in the American South, where it is used in gumbo.

Ingredients

lamb

2 tablespoons oil
2 medium onions, peeled and thinly sliced
8 cloves

Asia
Iran
Gluten-free

Method

For the lamb: Heat the oil in an enameled cast-iron pot over medium heat. Sauté the onion and garlic for 10 to 15 minutes until lightly golden. Add the salt, pepper, turmeric, cumin, and lamb, and sauté for 10 to 15 minutes until golden brown and all the juices have been absorbed.
Add the jalapeño, ginger, and tomato paste, and sauté for 2 minutes longer. A