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Moskharaki me Bamies - Veal with Okra |
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250ml olive oil
- 2 onions, finely chopped
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1 kg veal or beef, cut in 4cm cubes
- 3 large ripe tomatoes, finely chopped or grated
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400g tin of chopped tomatoes
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1 tablespoon wine vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon of sugar
- 1 kg okra, washed and drained completely, remove
the stalk
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2 tablespoons fresh parsley, finely chopped
Heat the oil in a large saucepan over high heat, add
the onions and fry them until they are translucent. Add the meat and
fry, stirring occasionally, until the cubes are brown on all
sides.
Add the tomatoes, vinegar, salt, pepper and sugar; cover the pan, lower the heat and
cook until the meat is nearly tender.
Then add
the okra, the parsley and a cup of water, mix well and bring it to the
boil. Cover the pan, lower the heat and cook for 20 minutes or
until the okra and the meat are
soft.
It might need a bit more water added depending on how tender is the okra.
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Last Updated ( Monday, 09 May 2005 )
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Recipes