Khoresht Bamieh (خورشت بامیه) — Persian Okra & Lamb Stew

• 700 gBoneless lamb shoulder, cut into 3 cm cubes (Trim excess surface fat; beef stew meat can be used)
• 45 mlVegetable oil (Divided)
• 300 gYellow onions, thinly sliced (For fried onion base (piaz dagh))
• 12 gGarlic cloves, finely grated (About 3 medium cloves)
• 2 tspGround turmeric
• 1 tspBlack pepper, freshly ground (Plus more to taste)
• 2 tspFine sea salt (Add in stages; adjust at the end)
• 90 gTomato paste (About 6 tablespoons)
• 900 mlHot water (More as needed during simmering)
• 450 gFresh okra (Small, tender pods; stems trimmed without cutting into the pod)
• 45 mlFresh lime juice (About 3 tablespoons; add to taste)

Instructions

1. 1

   Make the fried onion base: heat 30 mL vegetable oil in a heavy pot over medium heat. Add sliced onions and cook 18–22 minutes, stirring often, until deep golden-brown and sweet. Reduce heat if edges darken too fast. Add grated garlic and cook 60 seconds until fragrant, not browned.

2. 2

   Push the onion mixture to one side of the pot. Increase heat to medium-high and add the lamb cubes in a single layer. Sear 6–8 minutes total, turning to brown at least two sides. Stir in turmeric, black pepper, and 1 teaspoon of the salt; cook 60–90 seconds to bloom the spices.

3. 3

   Add tomato paste and fry it with the meat and onions for 3–4 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Pour in 900 mL hot water, scraping the bottom to dissolve browned bits. Bring to a boil, then cover and simmer on low for 60 minutes.

4. 4

   While the stew simmers, prepare okra: rinse and dry thoroughly. Trim the stem caps carefully so the pod stays sealed. Heat the remaining 15 mL oil in a skillet over medium-high. Sauté okra 6–8 minutes, turning gently, until lightly blistered. This step helps keep the stew glossy, not slimy.

5. 5

   After the meat has simmered 60 minutes, check tenderness; it should be close to fork-tender. Add sautéed okra to the pot and stir gently so pods stay intact. Cover and simmer 25–35 minutes more, until lamb is fully tender and okra is soft but not falling apart. Add a splash of hot water if the stew thickens too much.

6. 6

   Finish and balance: stir in fresh lime juice and the remaining 1 teaspoon salt. Simmer uncovered 8–10 minutes to meld flavors and concentrate the sauce to a spoon-coating consistency. Taste and adjust with extra lime juice, salt, or black pepper. Rest off heat 10 minutes before serving for a smoother, silkier texture.