Khoresht-e-Bamieh (Persian Okra Stew)

Ingredients

• Fresh cilantro (a handful, chopped for garnish)
• Lemon juice (2 tablespoons)
• Water (2 cups)
• Vegetable oil (3 tablespoons)
• Salt and pepper (to taste)
• Ground cinnamon (1 teaspoon)
• Ground cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Tomatoes (4, diced)
• Tomato paste (1 tablespoon)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Okra (2 cups)
• Beef stew meat (500 grams, cut into chunks)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic fragrant.
3. Add the beef stew meat to the pot, cooking until it is browned on all sides.
4. Stir in the tomato paste, turmeric, ground cumin, ground cinnamon, salt, and pepper. Cook the mixture for 2 minutes to allow the flavors to meld together.
5. Add the diced tomatoes and water to the pot. Bring the mixture to a boil, then reduce the heat to low. Allow the stew to simmer for 1 hour, or until the beef is tender.
6. Add the okra to the pot, continuing to simmer the stew for an additional 30 minutes, or until the okra is cooked through.
7. Stir in the lemon juice, adjusting the seasoning if needed.
8. Serve the Khoresht-e-Bamieh hot, garnished with fresh cilantro. It pairs well with steamed rice or warm bread.