Bahmia—Armenian (Okra and Lamb Stew)

Ingredients

• two pounds of lamb
• a cup of tomatoes
• a teaspoon of salt
• a teaspoon of paprika
• a pound of young okra
• a scant teaspoon of sugar
• a tablespoon of roux

Method

1. 1

   Cut lamb into pieces for stew.

2. 2

   Place in a saucepan with sliced onion, tomatoes, salt, and paprika.

3. 3

   Cover and simmer until tender.

4. 4

   Cut okra into inch lengths and boil in salted water until tender.

5. 5

   Add okra to stew with sugar and roux, cooking together for about five minutes.

6. 6

   Serve with rice.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 37. The excerpt below is the record exactly as published.

AHMIA— ARMENIAN (Okra and Lamb Stew) Cut two pounds of lamb into pieces as for stew. Place in a saucepan with a sliced onion, a cup of tomatoes, a tea- spoon each of salt and paprika, cover and simmer until ten- der. Cut the stems and tips from a pound of young okra, divide in inch lengths and boil in salted water to cover, until tender, being careful not to let it burn ; then pour it into the stew, add a scant teaspoon of sugar, a tablespoon of roux (No. 137), and cook together about five minutes. Serve with rice. Chicken can be used instead of lamb. 248. BAKED POTATO AND SAUSAGE Wash well and scrub six fine potatoes. Dry and rub the skins over with a little grease, then, with an apple corer, make a hole lengthwise through the potatoes. Insert a sausage in each one, place in a baking pan and cook in a moderate oven until done. Two strips of fat bacon rolled together can be used instead of the sausage. 249. BEEF LOAF— HUNGARIAN Chop very fine half a pound of beef and mix with half a pound of sausage meat ; the same of lean boiled ham cut in dice, and an equal amount of bread crumbs. Season ENTREES AND LUNCH DISHES 73 with a bit of garlic, a tablespoon of grated onion, half a chopped green pepper, salt and paprika. Add the yolk of an egg, beaten with a quarter of a cup of milk, and the well beaten white. Turn into a mould, cover closely and boil, or steam, for two hours. Serve hot with Spanish sauce (No. 141), or cold with lettuce salad. 250. BEEFSTEAK PUDDING— ENGLISH Mix together a quart of flour, a teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.