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Iraqi Okra Stew Recipe

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This recipe for Iraqi Okra Stew, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

M J Cunningham
Added: Monday, March 3, 2008


˝ lb. of stew meat
1 lb. of fresh okra
5-7 cloves of garlic
1 medium onion sliced
3-4 very small green peppers
2-3 fresh hot peppers
4-5 tomatoes
1 c. water
2 tbsp. of tomato paste
1 tsp. of salt
2 tbsp. of lemon juice or citric acid crystals

In a medium size pot, sauté stew meat (any type works, but lamb or beef are preferred) in one table spoon of oil till browned (about ten minutes). Add approximately 1-2 cups of warm water to cover the meat and cook about 45 minutes, until tender and most of the water evaporates.

While meat is cooking, prepare about fresh okra by cutting off the top and a little on the bottom. Wash rigorously. When the meat is done, save the juice to add to stew later.

In the pot add the okra, garlic, onion sliced, green peppers, and hot peppers if you like it hot, then sauté them all together in another tablespoon of oil. Cut up tomatoes and put in your blender to puree (or dice very fine). Add this puree and water mixed with tomato paste to your pot of okra. Add salt, lemon juice or citric acid crystals and your meat with the juice. Let this cook and simmer for about 40 minutes until the okra is done and sauce is thickened. You’ll need to stir the stew a few times during simmering and you may need to add some water. The stew should not be runny but slightly thick.

NOTE: May substitute another 2 tomatoes for the tomato paste, but the stew will need to simmer a little longer.




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