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Bamieh Or Okra Stew

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      Title: BAMIEH OR OKRA STEW
 Categories: Lamb, Stew, Arabic
      Yield: 8 Servings
 
      2 lb Okra, fresh
      2 ea Onions, lg, chopped
      2 ea Garlic cloves
      4 tb Butter or oil
      2 lb Lamb, beef or veal, cubed
    1/2 lb Tomatoes, ripe, sliced
      1 tb Tomato paste
           Salt and pepper
      1 ea Lemon (juice only)
 
  Wash fresh okra and cut off stems.  Fry the chopped onions and whole
  garlic cloves in butter or oil until both are golden and the garlic
  is aromatic. Add the cubed meat and brown all over. THen add the
  prepared okra and fry gently for a little while longer.  Add the
  tomatoes, continue to cook for a few more minutes, and cover with
  water in which you have diluted the tomato paste.  Season with salt
  and pepper, and stir well. Bring to a boil and simmer over low heat 1
  1/2 hours or more, until the meat and vegetables are very tender and
  the sauce is reduced, adding a little more water if necessary. Remove
  from heat, and add juice of one lemon. Stir and serve.
  
  >From "A Book of Middle Eastern Food" by Claudia Roden
 
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