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Bahmia (lamb)
Bahmia (lamb)

Before you jump to Bahmia (lamb) recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.

Almost every single “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. This is actually very good guidance. From time to time, though, the last thing you need is to have to prepare meals from scratch. Sometimes you just want to go to the drive through along the way home and call it a day. There is simply no reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the popular fast food restaurants out there are trying to “healthy up” their selections. Here is how to eat healthy when you visit the drive through.

Aim at the side dishes. It wasn’t too long ago that French Fries were your sole side dish choice at a restaurant. Today the vast majority of the most popular fast food franchises have amplified their choices. Now you can get several different salads. You can get chili. Baked potatoes may also be bought. You can get fruit. There are many wholesome options that do not include things like putting something deep fried into your body. When choosing your meal from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. This makes it possible for you to keep your calorie count low and lower your fat intake.

Common logic tells us that one certain way to get healthy and lose fat is to skip the drive through and to remove fast food restaurants from your thoughts. While this is usually a good suggestion all you need to do is make a few good decisions and visiting the drive through isn’t anything to worry about–when you do it in moderation. Every now and then, letting someone else cook dinner is just the thing you need. When you choose healthful menu items, you do not have to feel bad about visiting the drive through.

*We hope you got insight from reading it, now let’s go back to bahmia (lamb) recipe. You can have bahmia (lamb) using 10 ingredients and 23 steps. Here is how you do it. *

The ingredients needed to prepare Bahmia (lamb):
  1. Use 2 large onions
  2. Prepare 3 cups basmati rice
  3. Take 2 lamb shanks (or equivalent of cheaper cuts)
  4. Prepare 400 g Ladies fingers (bahmia)
  5. Provide 50 g/ half a packet of coriander
  6. Provide 120 g to 150g of tomato paste
  7. Get 2-4 large tomatoes
  8. Get 2 sticks cinnamon
  9. You need Seasoning: salt, tumeric, a small pinch of saffron
  10. You need Others: olive oil
Instructions to make Bahmia (lamb):
  1. Peel and dice 2 onions
  2. Add into a pot with hot olive oil, saute onions until brown
  3. Wash the rice a few times then fill up to double it's height in water and leave the rice to soak for 10 Min. Add salt and leave to soak till ready to start cooking.
  4. Add the lamb meat to the sautéed onions. Add a teaspoon or two of salt to the lamb.
  5. Cook the lamb until visibly brown or well seared then add water and continue to cook by simmering for 45 to 60 min on its own. Carry on with other steps while cooking but start adding the other ingredients in order after this initial time. Bonus: Pictured below are the various pots and pans used for reference in size.
  6. Start cooking the rice by bringing to a boil (approx. 15 min or until half cooked, the rice should look half transparent/opaque). Then drain the rice and Blanche it with cold water through a colander. The rice will be further cooked later.
  7. (optional) trim the less sightly and more pulpy bits of the ladies fingers
  8. Start frying the ladies fingers in olive oil medium heat. Cook until softer, approx. 5-7min
  9. Soak some saffron, a small pinch, in hot water. Add into mixture into the lamb pot after about 5 Min
  10. Rice with tardic: Melt a stick of butter in water in the pot used for the rice, switch off the flame and pour out half to save for later. Line the bottom of the pot with wrap bread. Add a bit of the butter water mixture ontop. Then add the rice back in to the pot. Pour the rest of the butter mixture and a few dashes of olive oil and mix it in a bit. Fold a piece of cloth over the lid and continue cooking the rice under low heat. Approx. 30 min. Bonus note: slightly higher heat at the start.
  11. Fry the cinnamon to release the flavour. Then add 2 tablespoons of tumeric and mix until the olive oil is absorbed. Then add the tomato paste. You may use grilled tomatos to supplement. Use water to rinse the can or jar and as a way to add water to the mix. Cook on medium heat for about 2 Min then add to the lamb pot, use water again to "rinse" that frying pot.
  12. Fry the tomato until it starts turning mushy.
  13. Cut off the bottom part of the coriander with the thick connective stem and roots. Then break the coriander in half. Add the less leafy half into the lamb pot now. The leafier bit will be added later.
  14. Start cooking the rice by bringing to a boil (approx. 15 min or until half cooked, the rice should look half transparent/opaque). Then drain the rice and Blanche it with cold water through a colander. The rice will be further cooked later.
  15. Start getting the ladies fingers in olive oil medium heat. Cook until softer, approx. 5-7min
  16. Soak some saffron, maybe a small pinch, in hot water.
  17. Rice with tardic: Melt a stick of butter in water in the pot used for the rice, switch off the flame and pour out had to save for later. Line the bottom of the pot with wrap bread. Add a bit of the butter water mixture back. Then add the rice back in to the pot. Pour the rest of the butter mixture and a few dashes of olive oil and mix it in a bit. Fold a piece of cloth over the lid and continue cooking the rice under low heat. Approx. 30 min. Bonus note: slightly higher heat at the start.
  18. Fry the cinnamon to release the flavour. Then add 2 tablespoons of tumeric and mix until the olive oil is absorbed. Then add the tomato paste. You may use grilled tomatos to supplement. Use water to rinse the can or jar and as a way to add water to the mix. Cook on medium heat for about 2 Min then add to the lamb pot, use water again to "rinse" that frying pot.
  19. Fry the tomato until it starts turning mushy.
  20. Cut off the bottom part of the coriander with the thick connective stem and roots. Then break the customer on half. Add the less leafy half into the lamb pot now. The leafier but will be added later.
  21. 10 Min later add the rest of the coriander and tomato. Continue cooking another 5-7 Min. Taste and add salt (or more tomato paste etc. as you see fit next time you cook this again). Pictured below is a close-up of the dish when served later.
  22. Plate out the rice and scoop out the remaining rice into a bowl for keeping. Now only the "tardic" will be left. Add some olive oil if you need, then put the pot back on high heat and get the tardic crispy. If you send it's starting to burn quickly turn it off. Scrape the edges of the tardic. Then Blanche the bottom of the pan on cold water and flip the tardic onto a plate. If done right it should come out nicely if not scrape it out.
  23. If desired peel some raw garlic as a companion condiment. Plate everything as pictured in the dish and enjoy!

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