Title: Khoresht Bamieh Lape (Meat, Okra, & Split-Pea
Categories: Stew Beef Israel Jewish Persian
Yield: 1 Servings

3	tb	Corn oil
1/2	lb	Fresh okra
1	md	(1/2 c) onions, sliced
1/4	ts	Ground turmeric
1/2	lb	Boneless beef or lamb, cut into 1-in cubes
1/2	c	Yellow split peas, rinsed well
3	c	Water
1	ts	Salt
1/8	ts	Pepper
2/3	c	Canned or fresh tomato sauce
1/4	ts	Advieh (see recipe) OR ground cinnamon
2	ts	Lemon juice

Here is another Persian stew, one of an endless array of combinations that have proven test of time. Okra, popular in Persian, enhances any dish, and 1/2 pound of eggplant may be boiled and added for a variation.

1. Heat 1 tb oil in a skillet, add okra, and stir-fry over moderate heat for 3 mins, to brown lightly. Set aside.

2. Heat remaining 2 tb oil, add onion and turmeric, and stir-fry over moderate heat for 3 mins to brown lightly. Add meat cubes and stir-fry for 3 mins more. Add yellow split-peas and stir-fry for another min.

3: Add water, salt, and pepper and bring to a boil; cover pan and simmer over low heat for 1 hour. Add tomato sauce, Advieh, and lemon juice and continue to simmer for 15 mins. Add okra and cook for 10 mins more. The rich red sauce is thick w/peas and tender meat and okra is not overcooked. Serve warm w/white rice. Serves 4 to 6 w/other dishes.

NOTE: ADVIEH: A powdered spice mixture containing cinnamon, cardamon, clove, ginger and sometimes pepper. Used by Persians as Chinese use five-spice and Indian garam marsala. Recipe is included.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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