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.