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INGREDIENTS

Iranian Bamya Khoresht with

  • 2 tablespoons vegetable oil
  • 1 large onion or 200 g finely chopped
  • 3 cloves crushed garlic
  • 1½ teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • ½ kg beef cut in cubes
  • 2½ tablespoons tomato paste
  • 4 cups or 1 litre water
  • 2 cubes MAGGI Chicken Stock
  • ½ kg okra thawed in case frozen
  • 1 teaspoon dried lime powder

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NUTRITIONAL INFORMATION

Iranian Bamya Khoresht with

Source: https://www.maggime.com/en/recipes/iranian-bamya-khoresht/9545

  • Energy 445 (Kcal)
  • Protein 27 (g)
  • Carbohydrate 19 (g)
  • Total Fat 29 (g)
HOW TO PREPARE

Iranian Bamya Khoresht with

1
Heat oil in a large saucepan, cook onions and garlic for 4-5 minutes or until tender.
2
Add turmeric, black pepper and beef. Stir for 3-4 minutes. Add tomato paste and stir for 1-2 minutes.
3
Add water and MAGGI Chicken Stock cubes. Bring to boil then reduce the heat. Cover and simmer for 1 hour or until meat is tender.
4
Fry the okra with some oil until half way cooked. Drain then add to the saucepan with the lime powder and simmer for another 10–15 minutes or until okra is cooked.
5
Serve with cooked rice.
REVIEWS

Iranian Bamya Khoresht with

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