Margat Bamia

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{"ops":[{"insert":"1 1/2 (750 g) large lamb pieces "},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1/2 tsp turmeric powder"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 tsp paprika powder"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 tsp salt"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 tbsp olive oil"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"6 garlic cloves de-skinned"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 large tomatoes, chopped"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 1/2 packet (135 g) tomato paste"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 lb (400 g) pack frozen okra small ones"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 tbsp red chilli flakes"},{"attributes":{"list":"bullet"},"insert":"\n"}]}


{"ops":[{"insert":"\t1.     Wash the lamb pieces well. Mix with turmeric powder, paprika powder and salt and set aside for 15 minutes.\n \n\t2.     Heat oil in a pressure cooker. Add the lamb and cook for 10 minutes till it turns whitish.\n \n\t3.     Add a cup of water and the garlic clove and cook on high for 5 whistles. Switch off and allow the pressure to go by itself.\n \n\t4.     Open the lid and switch on the flame. Add in the tomato and the paste and cook on low flame for 10 minutes.\n \n\t5.     Now add the okra along with the chilli flakes and mix well. Close the lid and cook on high flame for two whistles. Switch off and allow the pressure to go by itself.\n \n\t6.     Serve warm with basmati or plain rice.\n\nNote: "},{"attributes":{"italic":true},"insert":"Margat bamia is popular all over the Middle East, particularly in "},{"attributes":{"italic":true,"link":""},"insert":"Iraq"},{"attributes":{"italic":true},"insert":"."},{"insert":"\n\n"}]}

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