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Title: Bamia - Ground Meat With Okra - Iraq & Egypt
Yield: 4

Ingredients

      5 tb butter
      2 md onions; finely chopped
      2    cloves garlic; minced
    1/2 lb ground lamb or beef
      1 ts dried mint flakes
      3 tb tomato puree
      1    salt and pepper to taste
      1 lb okra; fresh or frozen
      1    lemon's juice
      1    lemon wedges; garnish

Instructions

Melt half the butter in heavy pan and add onions, garlic and coriander.
Cook over a moderate heat, stirring until onions are softened. Add meat
and stir and cook until browned. Add mint, 1 cup water, tomato puree,
salt
and pepper. Mix and leaving pan uncovered, gently simmer until all
liquid
is absorbed. Preheat oven to 350F. Melt remaining butter in a heavy
frying
pan, add okra and saute for 5 minutes, with frequent stirring. Put meat
into greased casserole dish and arrange okra on top in spokelike
fashion.
Squeeze lemon juice over. Cover and bake 40 minutes. Check during baking
that it is not dring out, if so add water. Serve garish with lemon
wedges.

Per serving: 155 Calories (kcal); 14g Total Fat; (81% calories from fat);
1g Protein; 6g Carbohydrate; 39mg Cholesterol; 195mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates

Recipe by: Recipes for an Arabian Night - Scott

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