![]() ![]() I would try making this again as stated above. It features okra and tender beef or lamb simmered in a rich savory broth. (Be careful if your okra is frozen the oil will spatter a lot!) I used bone in lamb which I defatted before adding any of the onion etc, by simmering in chicken stock (replacement of the water) and then cooling and skimming. Flavorful: This easy okra stew is warming, hearty, and packed with flavors. I used small frozen okra which I lightly browned first in oil so as not to have a gummy stew. I used a canola olive oil mix but would like to use extra virgin olive oil next time. ![]() Optional: prepare the liquid saffron by grinding the saffron into a powder (you can add a little sugar to help) and mix with 3 tbsp hot water. Meanwhile, If using a potato, peel and slice about 7mm thick. 1 ½ to 2 lb stewing beef or lamb, trimmed and cut into 1 inch cubes (I like to use both beef sirloin and lamb shoulder) 3 TB olive oil 2 large onions, chopped 4 cloves garlic, minced 1 (28 oz) can diced tomato (with juices) 3 oz tomato paste 2 beef bouillon cubes 1 bay leaf 1 tsp turmeric ¼ tsp cinnamon About 1 lb okra (fresh or frozen. Add the okra and cook another 15 minutes, or until the okra is tender. Bring to a simmer and cook uncovered for 15 minutes. Add the diced tomatoes, the grains of Selim, and the stock and stir well. I added a loomi (dried lime) which added its lovely distinctive subtle flavour. Step 1 Parboil the rice (boil for less time than described in the packet instructions). Stir in the tomato paste and cook that for a minute or two, stirring often. Cover the pan with a lid and reduce the heat to low and. ![]() Add in the trimmed okras and bring to boil. Add enough water to cover the meat (about 7-8 cups) and stir to combine well. Add in all the spices and salt and give it a good mix. I did not use 1 tsp black pepper because I was affraid that would become hot spicy so I used about 1/4 tsp. Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes. Cover the pot, vented on one side, and let the stew simmer for 45 minutes, occasionally basting the thighs with sauce, until chicken is tender. Put chicken thighs back in the sauté pan and ladle sauce and carrots over them. Stir all the ingredients, then reduce heat to a simmer. Add jalapeño peppers and keep stirring for a minute. Add chopped cilantro, stir until fragrant for almost another 30 seconds. Add onion, garlic and coriander then sauté for about 2-3 minute until fragrant. I used my own Recipe #79179 in replacement of the allspice (to give more flavour) but used approximately 2 tsp instead of 1/2 tsp. Add ¼ tsp salt and ¼ tsp black pepper to the pot. In a dutch oven or a large pot, heat olive oil over medium heat. Next time I would add double the garlic and have the fresh cilantro as a requirement. As others have said this is a very basic recipe that needs more spicing than written, and we are not those who like hot spicy. With my changes this was alright but still needed even more spice. ![]()
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