Sunday, August 18, 2013

Recipe of the Week: Middle Eastern Okra and Tomato Beef Stew

I've seen Persian, Iranian, Greek, Lebanese, and Pakistani recipes for okra and tomato stew, so for this week's recipe, I'm making a combination of all those versions and simply calling mine "Middle Eastern"- inspired.

This simple and flavorful dish is best made in the summer because of the abundance of fresh okras and tomatoes around. Make it for someone who hates okra. I'm pretty certain this will change their mind!

1lb beef stew meat (you can also use lamb if you prefer)
1lb okra, chopped into 1-inch pieces
1lb roma tomatoes, diced
4-5 cloves garlic, minced
1 medium onion, chopped
juice from 1/2 lemon
1/4 cup fresh cilantro, chopped finely
1 tsp tumeric
1 tsp all-purpose flour
salt and pepper, to taste

Marinate beef stew meat with tumeric, salt, pepper, and coat with all-purpose flour. Set aside.
In a large pot over medium-high heat, cook okra and onion in a little bit of olive oil until okra is bright green and onions are soft. Remove okra and onion from pot and set aside.
In the same pot, cook beef and garlic in olive oil. When beef is no longer pink, add tomatoes.
Cook tomatoes until saucy, stir in half of the cilantro, then cover, lower heat, and simmer for 1 hour.
After 1 hour, add okra and onion to the pot. Cover and simmer for another 1/2 hour.
Before serving, stir in remaining cilantro and lemon juice.

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