Khoresh Bamieh (Okra stew) is a common stew dish in many middle eastern regions. In Iran, it is traditionally from southern provinces.It is a flavorful dish made with tender okra, tomatoes sauce, garlic, and hot pepper slowly simmered in beef or lamb stew.
First, chop onion and garlic.Sauté the onion in some oil until it's translucent, for about 3 minutes on medium heat.Add the chopped garlic and cook for another minute.
Chop beef in small pieces.Add diced beef to the pot and cook until browned on all sides for about 5 minutes.Add bay leaf, turmeric, hot chili pepper, salt, and black pepper.Stir all the ingredients, then, pour in the water.Bring to a boil on high heat.Cover the lid, and let it simmer for about 40-50 minutes.
While the sauce is cooking, wash the okra.With a small paring knife carefully trim the tough stem of the okra making sure you don’t pierce the flesh.In a skillet, add a little oil and sauté the okra gently for about 3-4 minutes.
Once the meat is tender, add the tomatoes, lemon juice, and tomato paste to the meat and stir to combine. Bring to a boil, then, carefully stir in the okra until it is evenly distributed in the sauce, being careful not to split open the okra as you stir. Bring the sauce back up to a simmer and cook until the okra has cooked for about 20-30 minutes.
Serve with plain basmati rice or crispy potatoes, grated cucumber, ....