Okra

[Damya]

Hi all,
any idea to prepar Okra?
Damya

[3rdTR00P]

please, do not reply, 'cause i hate it.

Thread closed.

[Damya]

Originally posted by 3rdTR00P
please, do not reply, 'cause i hate it.

Thread closed.

hahahaha (sbah alkhir)
khsara koun rani sawartha tayba albarah et hatitha tchoufha
Damya

[3rdTR00P]

ya Domya wachmen sbah, mazal marqodthe mimpa

[Damya]

Originally posted by 3rdTR00P
ya Domya wachmen sbah, mazal marqodthe mimpa

hahaha ya baba rak decalé bezaf ana rgat hata khradjli rgad man nifi ahi 8h37 chez moi

[HOUDA-K]

Salam ~Damya~

Like, 3rdTR00P I’m not so keen on ladies fingers and I always get my MaMa to only cook it as a side dish and not to mix it in the Markah /Dwez when making a Lamb Tagine otherwise I end up picking all the Okra from my side of the plate. Not a nice sight when you have a pile of them on the table when eating with visitors.

This is Lamb tagine with okra & almonds :



INGREDIENTS:

kg (2 lb) boneless shoulder or leg of lamb, cut into large cubes

3 garlic cloves, crushed

1 onion, chopped

1 large red pepper, cored, deseeded and sliced

5 cm (2 inch) piece of fresh root ginger, peeled and grated

2 teaspoons ground cinnamon

2 teaspoons paprika

600 ml (1 pint) v vegetable stock, or water

1 ½ tablespoons clear honey

Juice of 1 lemon

375 g (12 oz) okra, trimmed

75 g (3 oz) whole blanched almonds

Salt and pepper

INSTRUCTIONS :

1.Put the lamb, onion, garlic, red pepper, ginger, cinnamon, paprika, stock, honey and lemon juice into a heavy flameproof casserole and heat to just on simmering point. Cover the casserole tightly and cook for about 1 ¼ hours, stirring occasionally.

2.Add the okra and almonds. Cover the casserole or leave it uncovered if there is a lot of liquid left, and cook for a further 15-20 minutes until the okra is tender.

3.Season to taste and serve.

OKRA AS A SIDE DISH ONLY:

I only know one way to make it as a side dish and that’s with : tomatoes sauce, onions garlic and the spices are black pepper, zafran {food colouring}, I maggi, Jeera {Cumin} & Olive oil.

When cooked add Coriander.

[Damya]

Originally posted by HOUDA-K


Salam ~Damya~

Like, 3rdTR00P I’m not so keen on ladies fingers and I always get my MaMa to only cook it as a side dish and not to mix it in the Markah /Dwez when making a Lamb Tagine otherwise I end up picking all the Okra from my side of the plate. Not a nice sight when you have a pile of them on the table when eating with visitors.

This is Lamb tagine with okra & almonds :



INGREDIENTS:

kg (2 lb) boneless shoulder or leg of lamb, cut into large cubes

3 garlic cloves, crushed

1 onion, chopped

1 large red pepper, cored, deseeded and sliced

5 cm (2 inch) piece of fresh root ginger, peeled and grated

2 teaspoons ground cinnamon

2 teaspoons paprika

600 ml (1 pint) v vegetable stock, or water

1 ½ tablespoons clear honey

Juice of 1 lemon

375 g (12 oz) okra, trimmed

75 g (3 oz) whole blanched almonds

Salt and pepper

INSTRUCTIONS :

1.Put the lamb, onion, garlic, red pepper, ginger, cinnamon, paprika, stock, honey and lemon juice into a heavy flameproof casserole and heat to just on simmering point. Cover the casserole tightly and cook for about 1 ¼ hours, stirring occasionally.

2.Add the okra and almonds. Cover the casserole or leave it uncovered if there is a lot of liquid left, and cook for a further 15-20 minutes until the okra is tender.

3.Season to taste and serve.

OKRA AS A SIDE DISH ONLY:

I only know one way to make it as a side dish and that’s with : tomatoes sauce, onions garlic and the spices are black pepper, zafran {food colouring}, I maggi, Jeera {Cumin} & Olive oil.

When cooked add Coriander.

Hi Houda, I used to prepar okra just as side dish, Thanks for this tajine, it's new for me, I'll try it next and tell u.