![]() I cover the pan with a lid, leaving just enough space for the immersion blender, and tip the pan so that the immersion blender is completely covered. Then, puree the whole thing with an immersion blender or in a food processor (once cooled slightly). Let the tomato, onions and spices simmer for another five or until the onions are really soft. If you are using fresh tomatoes, I’d recommend blanching and peeling them. Then, add 1 cup of tomato – fresh, diced, frozen or stewed, it’s up to you! I use tomatoes that I have blanched and frozen during peak tomato season. Fry the onion with the spices for about 5 minutes, stirring frequently so the spices do not stick and burn. Heat a high temperature fat such as ghee, lard or coconut oil in a saucepan. Start by dicing an onion and measuring all your spices into a small bowl or cup. If you like food with a little more kick go ahead and double it. We are cooking for a picky two-year old, after all. This recipe calls for cayenne, but it is small amount that just gives the dish a gentle warming element. It was a real “Aha moment” since then I have been making curries left and right. I learned this method watching the Big Family Cooking Showdown (highly recommended) on Netflix. The recipe starts with making a spice paste, also called a curry paste. I love this stew with couscous, but you can also serve it with rice, flatbread of any persuasion, or cornbread. Like most stews, it can be made ahead and reheated. Some people may prefer the instant pot or a pressure cooker. This can also be done in a dutch oven in the oven or on the stove top. Your crop pot may cook faster or slower than mine. Any frozen ingredients, such as tomatoes or okra, should be thawed and warmed before adding, otherwise it will really slow down the cooking. The time this recipe takes to cook depends on your cooking apparatus. This recipe would be great with beef or mutton, as well. If you are using stew meat, I would recommend adding bones for a better broth. I have written this recipe for a goat shoulder, but it can also been done with shanks, a leg roast, or stew meat. Now in January, we still have sweet potatoes and carrots in storage, and the freezer is stocked with frozen tomatoes and okra. The main components of okro stew are a tomato stew base made with red palm fruit oil, onions, tomatoes, spices and finely chopped okra. I love this recipe because we grow and raise everything that goes in it! Except for the spices, that is. Keep leftover in the fridge up to 3 days, or freeze in the freezer up to 1 month in a zip lock bags or in air tight container.This hearty, aromatic stew is super satisfying.Server with toast, plain pasta, or white rice, shaved fresh parmesan if not vegan.in the last 10 minutes, increase the oven temp to 392 F, 200C.Bake for 45 minutes or up 1 hour, okra should be tender.In a baking dish, ad the marinara sauce, okra and eggplant slices.Return to the same pot, add tomato paste, vegetable bouillon cube and water.I the last 5 minutes, add fresh chopped basil.Add chopped tomato, salt and black pepper, and cover with a lid for 25 minutes,.5add chopped onio0ns, and garlic and sate for 5 minutes or until tender. ![]() Meanwhile in a medium pot, on medium haute, add 2 Tb of olive oil.Bake for 10 minutes, or until the eggplant is tender.On flat baking sheet, put eggplant slices and brush them with olive oil, and sprinkle some salt.However, I don’t make it often as I wish, as my family are not very fond of lamb meat in stews. But the rocket leaves of course got welted so I skipped them today.Īnd I really needed a way to use okra, it’s one of my favorite vegetables, and I love it cooked in a stew with lamb meat. So, I threw the vegetables I had at that time, eggplant, okra, and rocket leaves, I mixed them long with the sauce and put it in the oven. I originally made this recipe, by preparing marinara sauce for chicken parmesan- wasn’t thinking of creating new one-I wanted a change and to make it healthier. It calms you in a therapeutic way, and its very rewarding since the flavors got deepened, very rich and aromatic. But some days, especially Sundays call for slow cooking. These day I do prefer quick meals, and I’m sure YOU do too. This recipe is easy but needs some time to prepare. We earn a small percentage, when you click and order items here in the post, or other items (same cost for YOU, no EXTRA fess needed). Disclaimer : We are at Nutrizonia a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to.
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