Best Bamya Meat And Okra Stew Recipes

OKRA STEW | MIDDLE EASTERN BAMIA RECIPE

Steps:

• Start by dicing the onion finely and add it to a stock pot along with the vegetable oil and 1/2 teaspoon of salt. Cook it for 2-3 minutes until translucent
• Wash the veal pieces and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper
• To the pot, add the washed veal pieces and brown them from all sides for about 5 minutes
• Next add the tomato paste and and continue to cook for another few minutes
• Add the frozen okra to the pot along with the garlic which should be roughly chopped, the pomegranate molasses and 1/2 teaspoon salt
• Add about 10 cups of water in the pot, mix everything well, and bring to a rolling boil on medium heat for roughly 30 minutes
• After 30 minutes, check the tenderness of both the okra and the meat. If they are both still slightly firm, add more water (roughly 4-5 cups) and allow it to continue boiling for another 20 minutes
• Check the softness of the meat and okra, as well as the seasoning and adjust accordingly. If okra and meat are both tender, turn heat off and serve

BAMYA MIDDLE EASTERN OKRA STEW

Steps:

• Start by cutting the tips off using a small knife, then wash the okra and drain well.
• Heat olive oil in a large pot, then saute a diced onion until it's soft and translucent.
• Add the washed okra to the pot, and saute for a few minutes. Add a crushed garlic to the pot and cook until fragrant.
• Add bay leaves, ground cumin, and turmeric. followed by vegetable stock to cover the okra, and cook for 20 minutes until the okra is cooked.
• Add a can of diced tomatoes, or fresh sliced tomatoes. And cook for 15 more minutes. In the last 5 minutes of cooking, add salt.
• Serve warm over rice.

BEEF AND OKRA BAMIA

Steps:

• Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
• Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.

BAMYA

Steps:

• Mix the lamb with 1 teaspoon seven spice blend in a large bowl, tossing to coat, and set it aside. Heat 1 tablespoon of the olive oil in a Dutch oven or heavy-bottom pot over medium heat. Add the lamb to the pot and sear until brown on all sides, stirring occasionally, about 7 minutes. Remove the lamb from the pot and set it aside.
• Heat 1 tablespoon of olive oil in the same pot over medium heat. Saute the onion until tender and golden brown, about 5 minutes. Add in the minced garlic and cilantro and stir to combine. Add the remaining 1 tablespoon of olive oil and the okra. Stir in 1 teaspoon kosher salt, the remaining 1 teaspoon of seven spice and add the browned lamb. Add in the diced tomatoes, tomato paste and 3 cups of water.
• Cover and cook the stew over medium heat until the lamb is fully cooked, 30 to 40 minutes. Add the lemon juice to the stew right before serving. Taste and adjust the seasoning with more salt.

BAMYA - MEAT AND OKRA STEW

Steps:

• Okra must be cooked so that its slimy texture is eliminated. The Greeks have the best technique for achieving this. Trim the conical tops with a sharp knife then soak the okra in red wine vinegar (Khall) for 30 minutes allowing 1/2 cup of vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice.
• Preheat an oven to 325F/165°C In a large frying pan over medium-high heat, warm 1 Tbsp butter or oil per serving. Working in batches, add the meat and fry, turning, until browned on all sides - about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent - 8-10 minutes. Add the garlic, cumin, coriander, tomatoes, tomato paste, stock and mint. Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake until all the liquid is absorbed - about 1.5 hours. Taste and adjust the seasoning.
• Meanwhile prepare the okra as directed in the note above. In a saute pan over medium heat warm 1/2 Tbsp butter or oil. Add the okra and saute for 3 minutes, stirring gently. Remove the stew from the oven and arrange the okra on top in a spoked pattern. Sprinkle the lemon juice evenly over the surface. Recover the dish and return it to the oven. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry. Serve the Bamia stew piping hot.

BAMYA BIL LAHME (OKRA WITH MEAT STEW)

Steps:

• Heat 4 tablespoons butter or oil in a large stock pot over medium high heat. Working in small batches, brown meat, turning constantly, until browned on all sides, about 10 minutes.
• Add onions to meat and saute until translucent, 8-10 minutes.
• Add garlic, cumin, coriander, tomatoes, tomato paste, and stock. Stir well.
• Add salt and pepper to taste.
• Cover tightly and cook for about 45 minutes- 1 hour or until meat is tender. Add more water if it becomes dry.
• Prepare okra by rinsing in cool water. Cut the stem end off each and poke holes in them to absorb the liquid.
• Once meat is tender add okra and 1-2 cups water.
• Pour lemon juice over mixture (this reduces the slimy texture of the okra).
• Cook an additional 30-45 minutes on low heat until it has a thick stew consistency and okra is soft.
• Serve warm with rice.

BAMYA ( LAMB OR BEEF AND OKRA STEW)

Steps:

• Okra must be cooked so that its slimy texture is eliminated.
• The Greeks have the best technique for achieving this.
• Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
• Drain, rinse and dry the okra and proceed with the recipe.
• This dish is popular throughout the Middle East and can be prepared with lamb or beef.
• Serve with rice.
• Preheat an oven to 325 F (165 C).
• In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
• Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
• Using a slotted spoon transfer to a baking dish or stew pot.
• Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
• Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
• Stir well.
• Pour over the meat and season to taste with salt and pepper.
• Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
• Taste and adjust the seasonings.
• Meanwhile, prepare the okra as directed in the note above.
• In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
• Remove the stew from the oven and arrange the okra on top in a spoke pattern.
• Sprinkle the lemon juice evenly over the surface.
• Re-cover the dish and return it to the oven.
• Bake for 35 minutes longer.
• Add stock or water if the mixture seems too dry.
• Serve the"BAMIA" stew piping hot.