Wednesday, 11 July 2018

Bheeda ma Gos - Okra/Ladyfingers in a meat stew.

Bheeda Ma Gos

Okra and Lamb Stew

This recipe is a typical family weeknight meal in most Parsi homes. It has a balance of protein and vegetable. While many of us grew up eating this kind of food, some of us like the idea of vegetables being less overcooked then it used to be. Here I have grilled the okra with a tad of oil. I added them to the hot boiling gravy just for a few minutes before serving it up. They will keep their shape, texture and are not sticky. 




Lamb stew with Okra



Serves 4 persons


1 tbsp oil
1kg pieces of lamb/mutton/goat bone in
2 tsp ginger
2 tsp garlic
1 tsp salt
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chillie powder
1 cup finely chopped fried onions
4 cups water
500 gm fresh okra/ladyfinger; remove the tops and split in half

In a pan heat the oil and pan fry the meat until lightly browned. Add the garlic, ginger and salt and allow to mix well. Add 3 cups of water, bring it to a boil and cover the pot. Lower the flame to medium low and cook for an hour.
Now add the cumin, turmeric, chillie powder, give it a good stir and add the fried onions. Add the last cup of water and bringing it to a boil, cover the pot to simmer and allow it to cook for another 30 minutes. The gravy should be thick and plentiful.

Meanwhile prepare the okra/ladyfinger. Cut the tops off, slit it open and lightly oil, salt and add a pinch of sugar. Toss it well. In a preheated oven of 180C 360F place the vegetable on a tray lined with parchment paper and roast it for an hour.
Turn it half way if possible.
Throw them into the gravy of meat. Give it a good toss. Cover and simmer for 5 minutes and serve immediately with warm rotlis. 

For more Parsi Food click on The Art of Parsi Cooking; reviving an ancient cuisine.






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