Best Bamiehokra And Lamb Middle East Palestine Recipes

BAMIEH(OKRA) AND LAMB (MIDDLE EAST, PALESTINE)

Bamieh(Okra) and Lamb (Middle East, Palestine) image

This is a tomato sauce based recipe that uses okra. With the lamb meat flavor it tastes great over rice! Not hard to make at all either =) Also, you can substitute the lamb meat for chicken, it comes out just as delicious!

Provided by Palis Favorites

Categories Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lamb (depending on family size, normally about 4 decent sized pieces)
1 onion
2 bay leaves
2 lbs okra (fresh or frozen)
3 garlic cloves
2/3 cup oil
3 ripe tomatoes, finely chopped or 12 ounces tomato sauce
1/2 teaspoon coriander
1 lemon, juice of
3 teaspoons salt
1/2 teaspoon pepper

Steps:

Wash lamb meat well and place in pot of boiling water with salt and bay leaves.
When the meat boils scoop off all the froth that forms, and let boil until it is fully cooked (about 2 1/2 hours, of if using a pressure cooker about 30 minutes).
When all the froth is gone add diced onion to the lamb meat.
Add the tomato sauce or diced tomatoes into the pot as well, let boil for about ten minutes.
Wash fresh okra, cut off stems, and dry thoroughly (frozen okra thaw and dry thoroughly).
Fry in hot oil until light brown and tender, and add the garlic to saute in the same oil. Remove from the oil and add lemon juice and spices and add the okra and garlic to the lamb meat.
Let boil about 20 minutes longer and then turn off. Serve over rice!

Nutrition Facts : Calories 598.8, Fat 48.1, SaturatedFat 10.2, Cholesterol 60, Sodium 1814, Carbohydrate 26.2, Fiber 10.2, Sugar 6.3, Protein 22.1

BAMIEH (MIDDLE EASTERN OKRA STEW)

Bamieh (Middle Eastern Okra Stew) image

A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.

Provided by E A Bowes

Categories Soups, Stews and Chili Recipes Stews

Time 2h20m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
2 large onions, chopped
salt and ground black pepper to taste
2 pounds cubed lamb stew meat
3 tablespoons ground cinnamon
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ tablespoons garlic paste
5 (14.5 ounce) cans canned diced tomatoes, drained
1 ½ tablespoons tomato paste
2 beef bouillon cubes
4 cups boiling water
2 pounds frozen sliced okra

Steps:

Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 22.6 g, Cholesterol 53.5 mg, Fat 8.3 g, Fiber 7 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 778.5 mg, Sugar 11.8 g

MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)

Middle Eastern Lamb and Okra Stew (Bamia Stew) image

'Bamia' in Arabic means 'Okra'. This is an old Middle-Eastern recipe very popular throughout, served with rice.

Provided by AaliyahsAaronsMum

Categories Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

600 g baby okra
400 g boneless lamb, cut into small chunks
4 -5 tablespoons oil or 4 -5 tablespoons butter
2 onions, chopped
700 g tomatoes, seeded and chopped
2 -3 garlic cloves, crushed
1 teaspoon cumin powder
1 teaspoon coriander powder
125 ml lemon juice
salt
1 bunch fresh coriander, roughly chopped

Steps:

Trim the baby okras and wash in cold water and then place in a colander to drain.
In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
Add the crushed garlic and chopped onions to the meat and saute till brown.
Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
Add in all the spices and salt and give it a good mix.
Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
Add in the trimmed okras and bring to boil.
Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
Remove from heat and serve with rice.