Bamieh (Middle Eastern Okra Stew)
Delicious and authentic tasting. My suggestion: Leave in the lamb bones till the end, then remove before serving (they enrich the flavor), and also, add another meat in addition to lamb, such as steak or chicken. There is no need to brown the meat for
more than a minute or so, because it cooks enough
while simmering in the liquid for the next hour and a half.
Also, if you can find it, add a tablespoon of tamarind paste in addition to the tomato paste.. It really boosts the flavor.
8 users found this review helpful
Dec. 15, 2011