Bamijas-Ulcinj style

Ingredients:

• 1kg. veal thigh or shoulder
• 1 large onion, chopped
• salt, to taste
• 1/2 tsp. chilli powder
• 150g. tomatoes, chopped
• 4 tbsp. fresh parsley, chopped

For the Bamijas (okra):

• 300g. baby okra, trimmed
• 1 onion, finely chopped
• salt and freshly-ground black pepper, to taste
• 1/4 tsp ground allspice
• 1/2 tsp dried oregano, crumbled
• 1/2 tsp garlic powder

Ulcinj style Bamijas is a traditional Montenegro recipe for a classic dish of veal stewedwith chilli powder and tomatoes that's mixed with a combination of banijas (okra) and onion before being oven baked.
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.

Source: Celtnet.org.uk

Bamijas-Ulcinj style