BARMIA
a one dish hearty meal using Lamb, garlic and a tomato sauce served with rice and pitta. I love this as it's so easy to prepare and cook and is really tasty. It's from Iraq I think--well my Iraqi husband showed me how to cook it once and I have used it again and again as a supper or served at a long lunch with friends. I use two cutlets per person, but sometimes I use what bits and pieces I have in fridge/freezer such as the odd chop and shank. It's good to have bone in this dish as you cook it on the stove for a minimum 45 minutes and it gives it a rustic look, not to mention taste.
Provided by Chop7532
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Roughly chop the onion in quarters and fry in a little olive oil,for five minutes until it starts to brown, peel the garlic bulbs use as many as you like but a lot is needed for this dish- no need to chop leave the garlic whole add them to the onions until all is well browned and softened - 15 minutes on a low heat will do it.
- In a separate pan brown the lamb in batches and when they are nicely coloured add to onion, garlic. Leave the juices in the pan until later as will fry the okra. When all the meat has been browned add them to the onions and garlic and season.
- Then pour the stock into a jug and add the tomato puree or paste and stir in the tamarind making sure this is well mixed (the tamarind gives the stock a nice reddish brown colour). I have had this dish bright orange cooked by a native Iraqi lady, but my husband assures me he thinks the colour is wrong and tamarind wasn't used, hence the colour. Of course he prefers mine!
- Pour the stock over the onions,garlic, meat. Bring to the boil and simmer for however long you have got I usually leave the dish for minimum 45 minutes.
- 20 minutes before you want to serve, cut up the okra either in half or if very long 3 lengths. Then brown the okra in the pan with the meat juices. It takes about 5 minutes to colour--this also releases a serum in the okra which will thicken up the dish.
- Add to the main dish, also add the chopped parsley now; cover the dish and leave for remaining time on a low heat. If bubbling too much, slant the lid to let out heat. I serve with pilau rice and warm pitta bread.
Nutrition Facts : Calories 96.9, Fat 1, SaturatedFat 0.2, Cholesterol 1.9, Sodium 102.5, Carbohydrate 19.1, Fiber 2.3, Sugar 3.8, Protein 4.6
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Rana Mazher
[email protected]I'm a huge fan of okra, and this recipe is one of my favorites. The fritters are crispy and flavorful, and the sauce is tangy and addictive. I love serving this with rice and a side of vegetables.
Francesco Spaccamonte
[email protected]This barmia recipe is a great way to use up leftover rice. I had some leftover rice from dinner, and I used it to make the fritters. The fritters were crispy and flavorful, and the sauce was tangy and addictive.
laban tum
[email protected]I'm always looking for new ways to cook okra, and this recipe is a winner. The fritters are crispy and flavorful, and the sauce is tangy and addictive. I'll definitely be making this again.
Jessica Chavez
[email protected]This is a great recipe for a quick and easy weeknight meal. The fritters are made with just a few simple ingredients, and the sauce comes together in minutes. I love serving this with rice and a side of vegetables.
Samantha Peck
[email protected]This recipe is a great way to use up leftover okra. I had some okra that was starting to go bad, and this recipe was the perfect way to use it up. The fritters were crispy and flavorful, and the sauce was tangy and addictive.
huma Saqib
[email protected]I'm a vegetarian, and I love this recipe. The fritters are made with chickpea flour, so they're gluten-free and vegan. The sauce is also vegan, and it's full of flavor.
Musinguzi Lorand
[email protected]This barmia recipe is a great way to use up leftover rice. I had some leftover rice from dinner, and I used it to make the fritters. The fritters were crispy and flavorful, and the sauce was tangy and addictive.
Mustafa Yassin
[email protected]I made this recipe for a potluck, and it was a huge hit. Everyone loved the crispy fritters and the tangy sauce. I'll definitely be making this again for my next party.
Honor Smitty
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the crispy fritters, and they didn't even realize they were eating okra.
Hidayat Shah
[email protected]I've never had barmia before, but I'm so glad I tried this recipe. The fritters were crispy and flavorful, and the sauce was tangy and addictive. I'll definitely be making this again.
Dr Faran
[email protected]This barmia recipe is a great way to use up leftover okra. I had some okra that was starting to go bad, and this recipe was the perfect way to use it up. The fritters were delicious, and the sauce was flavorful and tangy.
VINOLIA PETERSE
[email protected]I'm not a huge fan of okra, but I really enjoyed this recipe. The fritters were crispy and flavorful, and the sauce was tangy and addictive. I'll definitely be making this again.
betty valdes
[email protected]This was my first time making barmia, and it turned out great! I was a little worried about the okra, but it cooked up perfectly. The sauce was also delicious, and I loved the combination of flavors.
Nimraasim Baig
[email protected]I've made barmia a few times now, and it's always a success. The key is to use fresh okra and to cook it until it's tender. I also like to add a bit of lemon juice to the sauce for a little extra brightness.
soad Khan 2010 fun
[email protected]This barmia recipe is a keeper! The fritters were crispy on the outside and fluffy on the inside, and the sauce was flavorful and tangy. I served it with rice and a side of vegetables, and it was a hit with my family.