BARMIA
a one dish hearty meal using Lamb, garlic and a tomato sauce served with rice and pitta. I love this as it's so easy to prepare and cook and is really tasty. It's from Iraq I think--well my Iraqi husband showed me how to cook it once and I have used it again and again as a supper or served at a long lunch with friends. I use two cutlets per person, but sometimes I use what bits and pieces I have in fridge/freezer such as the odd chop and shank. It's good to have bone in this dish as you cook it on the stove for a minimum 45 minutes and it gives it a rustic look, not to mention taste.
Provided by Chop7532
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Roughly chop the onion in quarters and fry in a little olive oil,for five minutes until it starts to brown, peel the garlic bulbs use as many as you like but a lot is needed for this dish- no need to chop leave the garlic whole add them to the onions until all is well browned and softened - 15 minutes on a low heat will do it.
- In a separate pan brown the lamb in batches and when they are nicely coloured add to onion, garlic. Leave the juices in the pan until later as will fry the okra. When all the meat has been browned add them to the onions and garlic and season.
- Then pour the stock into a jug and add the tomato puree or paste and stir in the tamarind making sure this is well mixed (the tamarind gives the stock a nice reddish brown colour). I have had this dish bright orange cooked by a native Iraqi lady, but my husband assures me he thinks the colour is wrong and tamarind wasn't used, hence the colour. Of course he prefers mine!
- Pour the stock over the onions,garlic, meat. Bring to the boil and simmer for however long you have got I usually leave the dish for minimum 45 minutes.
- 20 minutes before you want to serve, cut up the okra either in half or if very long 3 lengths. Then brown the okra in the pan with the meat juices. It takes about 5 minutes to colour--this also releases a serum in the okra which will thicken up the dish.
- Add to the main dish, also add the chopped parsley now; cover the dish and leave for remaining time on a low heat. If bubbling too much, slant the lid to let out heat. I serve with pilau rice and warm pitta bread.
Nutrition Facts : Calories 96.9, Fat 1, SaturatedFat 0.2, Cholesterol 1.9, Sodium 102.5, Carbohydrate 19.1, Fiber 2.3, Sugar 3.8, Protein 4.6
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Md.redwan Ahmed
[email protected]I love the fact that this recipe is so versatile. You can add or remove ingredients to suit your own taste.
razeon197
[email protected]This is the best barmia recipe I've ever tried. I will definitely be making it again.
MD Mohon Vai
[email protected]I'm not sure what I did wrong, but my barmia turned out soggy.
Errc Palafox
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it.
Bali Adola
[email protected]I've been making this dish for years and it never gets old. It's a classic for a reason.
Baba Velsami
[email protected]This is my go-to recipe for barmia. It's always a crowd-pleaser.
Muhammad waqas Ali
[email protected]I made this dish for a party and it was a huge hit. Everyone loved it!
Olayinka Ayobami
[email protected]This dish is a great way to get your kids to eat their vegetables.
Adrian Harness
[email protected]I'm not a big fan of okra, but I really enjoyed this dish. The barmia were crispy and the filling was flavorful.
Kabatesi Dianah
[email protected]This recipe is a great way to use up leftover rice.
Danny Frim
[email protected]I love the way this dish looks! It's so colorful and inviting.
Aftkhar Ahmad
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are amazing!
Niloy kumer Dipto
[email protected]I found this recipe to be a bit bland. I added some extra spices and it turned out much better.
USMAN USMANSHAH
[email protected]The barmia were a bit too crispy for my taste, but the filling was delicious.
Lyn McCreanor
[email protected]This was my first time making barmia and it turned out great! The instructions were clear and easy to follow, and the dish was delicious.
Sahil Gill
[email protected]I've made this dish several times and it's always a hit. The barmia are always crispy and the filling is always moist and flavorful.
Eunice
[email protected]This recipe was easy to follow and the results were delicious. The barmia were crispy and flavorful, and the filling was perfectly seasoned.
Casmir john
[email protected]This dish was a delight! The flavors were bold and complex, and the textures were perfect. I especially loved the contrast between the crispy barmia and the tender, juicy filling.