Ulcinj style Bamijas RecipeOrigin: Montenegro Period: Traditional |
Ingredients
1kg veal thigh or shoulder
Ulcinj style Bamijas Preparation:Method:Bone and cube the meat then add to a pan along with the onion. Season to taste with salt, add the chilli and cover with water. Bring to a boil then reduce to a low simmer and cook for about 50 minutes, or until the meat is tender. Add the chopped tomatoes and parsley and cook for a further 30 minutes. Whilst the meat is cooking, prepare your bamijas. Add the okra to a pan of lightly-salted water and boil until tender (about 15 minutes). In the meantime, fry the onion in a little until tender (about 8 minutes). Season to taste with salt, black pepper, the herbs and spices. Drain the okra and add to the onion mix. Transfer the meat mixture to a roasting pan, stir-in the okra mixture then transfer to an oven pre-heated to 200°C and bake for 5 minutes. Serve hot. |
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