BAMYA - MEAT AND OKRA STEW

Bamya - Meat and Okra Stew image

Make and share this Bamya - Meat and Okra Stew recipe from Food.com.

Provided by AZPARZYCH

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs beef or 2 lbs lamb, cut into 1-inch cubes
2 onions, finely chopped
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup tomatoes, peeled seeded and chopped
3 tablespoons tomato paste
1 cup beef stock (or more) or 1 cup water, as needed (or more)
2 tablespoons of fresh mint, chopped
salt & freshly ground black pepper
1 1/2 lbs okra
1 lemon, juice of

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.

Nutrition Facts : Calories 1090.9, Fat 107.8, SaturatedFat 44.7, Cholesterol 149.8, Sodium 265.1, Carbohydrate 15.5, Fiber 5.3, Sugar 4.9, Protein 16.4