| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Kuwaiti |
Kuwaiti, Main course, Meat, Middle east, Stew |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground lamb or beef |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 4 |
lg |
Tomatoes; chopped |
| 6 |
oz |
(1 can) tomato paste |
|
|
Salt |
| 1 |
ts |
Dried coriander |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Ground black pepper |
| 1 1/8 |
lb |
Okra; washed, heads removed |
| 1 |
tb |
Tamarind pods; soaked in water |
INSTRUCTIONS
Brown the meat without oil until it absorbs all its liquid. Add the onions,
then the spices and garlic. Mix well and add the chopped tomatoes. Cover
and let cook on medium heat. Add the water when the tomatoes appear to
soften. Let it simmer for 15 minutes, then add the okra, tomato paste and
salt. Let the stew cook slowly and towards the end add the strained
tamarinds.
Serve hot with rice
NOTES : An okra stew very popular in the Middle East. Served with rice.
Ground lamb or beef simmered with tomatoes, okra and Middle Eastern spices.
Posted to recipelu-digest Volume 01 Number 581 by "catspaw@inetnow.net"
<catspaw@inetnow.net> on Jan 23, 1998
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