Remove ham from bones, discard bones, and cut ham into bite-size pieces. Transfer broth to large bowl measure out 8 cups broth (add enough water to equal 8 cups if necessary reserve any excess for another use). Let ham hocks rest until cool enough to handle discard onion and bay leaf from broth. Remove pot from heat and transfer ham hocks to cutting board. Reduce heat to medium low cover, with lid slightly ajar and simmer until ham hocks are fork-tender, 21⁄2 to 3 hours.Ģ. ![]() Combine water, ham hocks, onion, and bay leaf in large Dutch oven and bring to boil over high heat. If you buy the test kitchen’s preferred brand of andouille sausage, Jacob’s World Famous Andouille, which tends to be thicker than other products, halve it lengthwise before slicing it crosswise.ġ2 ounces andouille sausage, sliced 1⁄4 inch thickġ pound frozen or fresh okra (stemmed and cutġ ½ cups frozen baby lima (aka butter) beansġ pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed, cut into thirdsġ. The sauce will likely be very thick so before reheating add an extra splash of water or stock to loosen the texture before cooking.If you can find medium shrimp (41 to 50 per pound), use those and leave them whole. Leftover Khoresht Bamieh will keep well in the fridge for 2-3 days and can be reheated on the stovetop. You can serve okra stew with Shirazi salad, pickles, or a fresh herb platter (Sabzi Khordan). Tomato paste gives a nice color and deeper flavor to the stew but you can replace it with tomato puree or crushed tomatoes.You can serve Khoresh Bamieh with some fried potatoes on the side.Yellow split peas add depth of flavor and texture to the stew. Some recipe variations call for the addition of yellow split peas.For okra stew, spices such as cinnamon and saffron are used. It is better to freeze it before using it so that it tastes better, fresh unripe grape makes the stew a little bitter. To prepare a delicious okra stew, you can also use unripe grape or unripe grape juice(Ab Ghooreh) instead of lemon juice. Serve the stew with fluffy Persian rice.Cover and lower heat to low and simmer for 30-40 minutes until okra is fully cooked and the sauce thickens.After the meat is cooked, add okra, salt, and Ab Ghooreh or lemon juice.Sauté the okra over high heat with a little oil, stirring all the while until soft.Wash the okra and trim off the very tip of the stem with a paring knife.Reduce the heat to medium-low, cover, and simmer until the meat is tender, 2 to 3 hours. Pour 3 cups of water and bring to a boil.Add tomato paste and stir well for 2-3 minutes.Cut lamb into small cubes then add it to the onion and saute until brown. Chop the onion and fry in some oil until soft.This is characteristic of most Iranian stews. Ab-Ghooreh (unripe or ‘sour’ grape juice): Ab-Ghooreh or lemon juice adds a slightly sour taste to the stew.Onion: Onions should be finely chopped. It is best to use yellow onions.But, tomato paste gives a nice red color to the stew. Tomato Paste: Okra stew is thickened by adding tomato paste. You can also use tomato puree instead of tomato paste.Meat: The most delicious form of this stew in my opinion is cooked with lamb meat but you can also use beef and chicken to cook this stew.You can easily pack and freeze fried okra in the right sizes for your meals. First, you should fry the okra in a bit of oil. Heat oil in the pan and then add the okra and stir gently until soft. ![]() Okra should be completely green and not have brown or black spots. Trim off the very tip of the stem with a paring knife. Choose smaller and fresh okra for the stew. To avoid mucilage you should dry them well before cooking and trim off the very tip of the stem.
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