Sultan's Bamiya
Sultan's Bamiya

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, sultan's bamiya. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sultan's Bamiya is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Sultan's Bamiya is something which I have loved my entire life.

On the Shah's orders, the governorof the city of Otrararrested and put to death all the members of a Mongol trade caravan; when the Khan, trying to avoid open war, sent three ambassadors to the Shah at Urgench, one was beheaded and the others were publicly humiliated. He also annexed most of the latter's territories in Khorasan. Shortly after war broke out between the Khwarazmian Shahs and the Ghurids; Tekish attacked Herat while the Kara-Khitans invaded Guzgan. Mausoleum of Sultan Sanjar in Merv, Turkmenistan.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook sultan's bamiya using 9 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Sultan's Bamiya:
  1. Take 2 cups chopped okra
  2. Make ready Lamb or beef, as desired (I used 6-8 medium sized/length of my pinky pieces of bone-in beef shoulder)
  3. Get 2 tablespoons olive oil
  4. Prepare 4 cloves fresh garlic, peeled/chopped
  5. Prepare 4-6 tablespoons tomato paste
  6. Make ready 4 fresh tomatoes, chopped
  7. Get 4-5 pinches salt, to taste
  8. Get 4-5 pinches lime salt/citric salt, to taste
  9. Prepare fresh lemon or lime

Afghan bread is served with all entrees Sultan's (King's) Dinner for the Rice Lover. Bamiyan Classic and Flavored Martinis Sultan's (King's) Dinner for the Rice Lover Kabeli Palow* Special rice topped with seasoned almonds, raisins, carrots, flavored with cardamom served with eggplant or pumpkin puree and sautéed lamb or char-broiled chicken. This sumptuous page, The Court of Gayumars (also spelled Kayumars— see top of page, details below and large image here), comes from an illuminated manuscript of the Shahnama (Book of Kings)—an epic poem describing the history of kingship in Persia (what is now Iran). Because of its blending of painting styles from both Tabriz and Herat (see map below), its luminous pigments.

Instructions to make Sultan's Bamiya:
  1. Boil the meat, slow cook to keep it tender (i used 6 -8 medium sized/length of my pinky pieces of bone-in beef shoulder. Bone-in lamb or ribs are better. I add a little salt while boiling.) Slow boiled for 30min while preparing/chopping the other ingredients. Rinse/keep to side until mixing.
  2. Peel/chop/prep all other ingredients, keep to the side.
  3. In large pot, heat olive oil on medium. I used about 2 tablespoons to lightly cover the bottom of entire pot.
  4. Add okra (if frozen, soak in water for 5-10 min to thaw) to oil. Season with pinches of salt & lime salt to taste. I use 4-5 pinches each. From this point forward, careful with stirring too much. Okra pieces will make stew slimy if disturbed too much.
  5. Turn up heat to medium high. Add in chopped garlic (I use 4 peeled cloves). I lift the pot to give a gentle shake to mix a little. Dont want to make okra mushy.
  6. Add tomato paste and tomatoes. Suggested 4 medium sized tomatoes. I use 6oz can of paste or 4-6 large tablespoons of "that good stuff from the Arabic Market."
  7. Add meat
  8. Add enough water to top the mixture. Should look like stew. Stir to mix well, but careful not to breakdown okra too much.
  9. Add squeeze of fresh lemon or lime and salt to taste.
  10. Turn down heat to medium low. Cook for 15-20 min. Minimal stirring. Add more water if it gets low. Should look like stew.
  11. I served on a plate, topping a bed of basmati rice/timman. Side of olives, salad, fresh bread (tandoori/naan). There were only two eating at the time. If i had more guests, I would cover bottom of large serving bowl with torn pieces of bread and pour entire stew on top (like bacha).
  12. Note, if you want a little spice/heat, add red pepper to mixture.

This sumptuous page, The Court of Gayumars (also spelled Kayumars— see top of page, details below and large image here), comes from an illuminated manuscript of the Shahnama (Book of Kings)—an epic poem describing the history of kingship in Persia (what is now Iran). Because of its blending of painting styles from both Tabriz and Herat (see map below), its luminous pigments. The Sultan summoned the most religiously disposed of his followers, and ordered them to attack the enemy immediately. Many infidels were consequently slain or taken prisoners in this sudden attack, and the Musulmans paid no regard to the booty till they had satiated themselves with the slaughter of the infidels and worshippers of the sun and. At least one man believes there might be an.

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