Best Beef And Okra Bamia 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

BAMIEH (MIDDLE EASTERN OKRA STEW)

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.

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.

BAMIA (BEEF & OKRA CASSEROLE)

Steps:

• Cut stalks from okra.
• Heat 3 tablespoons oil in a large saucepan.
• Add okra, saute 6 minutes.
• Drain sauteed okra on paper towels.
• Discard oil, wipe pan with paper towels.
• Heat 2 more tablespoons oil in saucepan.
• Add onion and tomatoes, saute until heated through.
• Add ground beef- cook, stirring occasionally until browned.
• Add stock- bring to a boil.
• Add garlic and salt.
• Simmer until most of liquid has evaporated.
• Preheat oven to 350F.
• Brush a large baking pan with oil.
• Stir yogurt, sour cream and white pepper into beef mixture.
• Spoon half of the beef mixture over bottom of oiled pan.
• Cover with okra, then with remaining beef mixture.
• Sprinkle with remaining tablespoon oil.
• Bake 50-60 minutes.
• Garnish with tomato and lemon slices.