![]() It is also a good source of Riboflavin, Niacin and Zinc, and a very good source of Protein, Vitamin C, Vitamin B12, Iron, Phosphorus and Selenium. Okra is often available fresh year-round in the Southern United States, and from May to October in many other areas. It is low in calories, a good source of dietary fiber, and is fat-free. Okra is a good source of vitamin C and A, also B complex vitamins, iron and calcium. Garnish with chopped parsley and serve with pita breads. When ready to serve, stir the garlic mixture and thelemon juice into the stew andladle into bowls.Heat oil in Dutch oven over medium heat until shimmering. Be careful not to burn thegarlic as it may become bitter. Process tomatoes in food processor until smooth, about 1 minute. Cover the skillet and bring the stew to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally. Stir with a large wooden spoon until well combined. Add the diced tomatoes, the sliced okra (fresh or frozen), and the spices. This Okra Stew combines the richness of lamb, the unique texture of okra, and a flavorful blend of spices for a comforting and satisfying dish. This is called deglazing and will give this dish more flavor. In a separate pan, crush the minced garlic with a little salt and fry it in a tablespoon of butter or oil with the coriander untilthe garlic begins to smell sweet. Flour: Coating the okra before frying, creating a crispier coat.Cover and Set on Slow Cooking-Stew to cook for about 1-1/2 to 2 hours or until meat is tender.Add tomato paste, then stir in water or broth. Season with salt, pepper, allspice, cinnamon, ginger and nutmeg. Transfer meat, onions and okra to VitaClayTM pot, mix in the tomatoes and potatoes and simmer for 5 minutes.Simmer about 15 more minutes, then add black pepper to taste. When the meat is tender, add the okra and lemon juice. If you are using lamb or beef, youll only need to cook this for about 90 minutes, or even less. Cut off the stems of okra and add them to the pot, fry gently for a few minutes. Bring to a gentle simmer and taste for salt. In large skillet, lightly brown the meat and onion in the butter.Salt and freshly ground pepper to tasteĭirections for Lebanese Lamb and Okra Stew.1 can (28 oz) crushed tomatoes or fresh tomatoes, cubed.Ingredients for Lebanese Lamb and Okra Stew Try this delicious lamb and okra stew, or substitute the meat for chicken or beef as you prefer. When put into a stew, okra thickens the soup and adds amazing flavor. Wash when ready to use, when cutting it will become slimy and becomes an excellent sauce thickener. The best varieties are a rich green color. About 8-10 minutes the okra will become softer and a bit caramelized. Toss half way through the cooking process to make sure the okra is roasted on both sides. Add your okra to a baking sheet pan and roast in a single layer. ![]() Today okra is popular in the Middle East, Greece and Turkey, as well as in the American South. Season with salt and pepper and toss to combine. Okra was cultivated by the ancient Egyptians, spreading to the Middle East and later the rest of the world. It has an interesting texture: when cooked it's a bit slick (almost slimy) but has a good flavor and texture. Okra is a vegetable that many people haven't tried. In that case, 500 grams of potatoes should be washed, peeled and cut into small pieces, and added in with 500 grams of okra (or slightly earlier required cooking time depends somewhat on the size of the cut pieces).Stew recipes are suited for all VitaClay models! When cooking in the Stock pot models (VM7800) for more than an hour, please monitor liquid levels to avoid excess evaporation and dry cooking, which may damage the pot.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |