Lebanese Okra Stew - {Yak'Nit Bahmeh}

Recipe Ingredients

1 lb	454g / 16oz	Lamb - cubed
1 lb	454g / 16oz	Whole okra - fresh or frozen
1		Onion - chopped
4 tablespoons	60ml	Butter
2		Fresh tomatoes - peeled, sliced
		(or 4 to 6 canned tomatoes)
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Allspice
1/8 teaspoon	0.6ml	Cinnamon
1/8 teaspoon	0.6ml	Ginger
1/8 teaspoon	0.6ml	Nutmeg
3 tablespoons	45ml	Tomato paste
3 cups	711ml	Water
1		Garlic clove - minced
1 teaspoon	5ml	Ground coriander
2 tablespoons	30ml	Lemon juice

Recipe Instructions

In a Dutch oven, lightly brown the meat and onion in the butter. If you're using fresh okra, cut off their stems, add them to the pot, and fry gently for a few minutes. Mix in the tomatoes and simmer for 5 minutes. Season with salt, pepper, allspice, cinnamon, ginger, and nutmeg. Add tomato paste, then stir in water.

Bring to a boil. Cover, reduce heat, then simmer for at least an hour -- so the meat is very tender. Add more water, if necessary.

When you're 10 minutes away from serving, add the frozen okra (if you're using instead of the fresh). Then, in a separate pan, crush the minced garlic with a little salt and fry it in a tablespoon of butter with the coriander until the garlic begins to smell sweet.

When ready to serve, stir the garlic mixture and the lemon juice into the soup and ladle into bowls. Garnish with chopped parsley.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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