Khoreshte Bamieh (خورش بامیه) — Persian Okra & Lamb Stew with Lime

• 600 glamb shoulder, boneless, cut into 3 cm cubes (beef stew meat can be used)
• 250 gyellow onion, thinly sliced
• 12 ggarlic, finely grated (about 3 cloves)
• 45 mlvegetable oil (divided)
• 2 tspturmeric, ground
• 1 tspblack pepper, ground
• 2 tspfine salt (divided)
• 60 gtomato paste (about 4 tbsp)
• 35 gsun-dried tomatoes, packed dry, finely chopped (adds depth; optional but traditional in many southern-style versions)
• 900 mlwater
• 450 gfresh okra, small pods (trim stems without cutting into the pod)
• 45 mlfresh lime juice (about 3 tbsp)
• 1 tsplime zest (from 1 lime)

Instructions

1. 1

   Make the piaz dagh: heat 30 ml vegetable oil in a heavy pot over medium heat, then add the sliced onion. Cook for 12–15 minutes, stirring often, until deeply golden and lightly crisp at the edges; this color is essential for a rich stew base.

2. 2

   Add the lamb to the pot and increase heat to medium-high. Sear for 6–8 minutes, turning to brown multiple sides, then stir in turmeric, black pepper, and 1 tsp salt and cook 60 seconds to bloom the spices.

3. 3

   Add the grated garlic and cook for 30–45 seconds until fragrant, keeping it from browning. Stir in the tomato paste and chopped sun-dried tomatoes, then fry for 2–3 minutes until the paste darkens slightly and smells sweet rather than raw.

4. 4

   Pour in 900 ml water and scrape the bottom of the pot to release all browned bits into the broth. Bring to a gentle boil, reduce to a low simmer, cover, and cook for 60 minutes, stirring once or twice, until the lamb is starting to turn tender.

5. 5

   While the meat simmers, prep the okra: rinse and dry the pods thoroughly, then trim the stem caps without piercing the pod. Heat the remaining 15 ml oil in a skillet over medium-high heat and sauté okra for 4–5 minutes, shaking the pan, until lightly blistered; this helps reduce sliminess and keeps pods intact.

6. 6

   Add the sautéed okra to the stew and gently stir once to distribute without breaking the pods. Simmer uncovered for 25–30 minutes until okra is tender but still holds shape and the broth is slightly thickened.

7. 7

   Stir in fresh lime juice, lime zest, and the remaining 1 tsp salt, then simmer 5–7 minutes to round out the acidity. Rest the stew off heat for 10 minutes before serving so the flavors settle and the surface oil rises slightly, as is traditional for khoresh.