BAMYA ( LAMB OR BEEF AND OKRA STEW)
Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
OKRA STEW
This Okra Stew is a hearty Lebanese style recipe with robust flavors of stewed tomatoes, cilantro, garlic and sauteed onions - the whole family will enjoy!
Provided by Yumna Jawad
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- In a heavy bottomed saute pan over medium-high heat, heat 1 tablespoon olive oil, add the beef and cook for 4-5 minutes without touching. Flip over and cook for an additional 4-5 minutes. Set the beef aside
- In the same pan, add the remaining olive oil along with the garlic, cilantro and onions and cook until soft and fragrant, about 2 minutes.
- Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. Cook the okra, stirring occasionally until the okra is fully cooked, about 10 minutes.
- Add the tomato paste, fresh cut tomatoes and 4 cups of water to the pan. Then return the beef tips, and mix to incorporate everything together. Lower heat to low and simmer covered for 15 minutes until sauce thickens.
- Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.
Nutrition Facts : ServingSize 1 g, Calories 311 kcal, Carbohydrate 13 g, Protein 15 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 208 mg, Fiber 3 g, Sugar 5 g
BAMIA
Middle Eastern bamia (okra) stew. Healthy and delicious! Serve over white rice.
Provided by MaloryB
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat. Cook and stir beef cubes in hot oil until browned on all sides, about 10 minutes. Add onion and garlic to beef; cook and stir until slightly tender and fragrant, 3 to 5 minutes.
- Stir water, tomatoes, okra, tomato puree, coriander, cumin, allspice, lemon juice, salt, and pepper into beef mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 hours.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 14.1 g, Cholesterol 40.2 mg, Fat 11.4 g, Fiber 3.9 g, Protein 15.7 g, SaturatedFat 3.2 g, Sodium 206.1 mg, Sugar 4 g
BEEF AND OKRA BAMIA
A simple but amazing Middle Eastern dish containing okra with tomato sauce and wonderful spices. For a vegetarian dish, you can choose to omit the steak completely. Serve with white rice.
Provided by najla
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 12.4 g, Cholesterol 32.6 mg, Fat 29.1 g, Fiber 3.8 g, Protein 16 g, SaturatedFat 5.1 g, Sodium 1707.3 mg, Sugar 6.1 g
BAMIA (BEEF & OKRA CASSEROLE)
Make and share this Bamia (Beef & Okra Casserole) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 942.6, Fat 88.6, SaturatedFat 34.9, Cholesterol 114.4, Sodium 641.1, Carbohydrate 25.2, Fiber 9, Sugar 9.5, Protein 15.4
BAMIA (MEAT AND OKRA STEW)
Steps:
- Gather the ingredients.
- In a large saucepan, brown meat with olive oil. Add onions and garlic.
- Add crushed tomatoes, stirring well with meat, garlic, and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well.
- Add okra and bring to a boil.
- Reduce heat to low and simmer for 2 hours, or until meat is tender and done.
- The sauce should thicken as it cooks. If it does not, add 1/2 cup all-purpose flour.
- Serve bamia with white rice and a salad. Enjoy!
Nutrition Facts : Calories 343 kcal, Carbohydrate 14 g, Cholesterol 112 mg, Fiber 6 g, Protein 41 g, SaturatedFat 4 g, Sodium 375 mg, Sugar 8 g, Fat 15 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
BAMYA MIDDLE EASTERN OKRA STEW
Middle Eastern okra and tomato stew, served over white rice. This easy bamya recipe can be ready in just an hour, and requires very simple ingredients.
Provided by Diana
Categories Main Course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 136 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
BAMIA (SWEET AND SOUR OKRA)
Provided by Food Network
Time 35m
Number Of Ingredients 6
Steps:
- Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and saute the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot.
BAMIA STEW (LAMB AND OKRA) RECIPE - (4.7/5)
Provided by á-3801
Number Of Ingredients 12
Steps:
- In a large saucepan, brown meat with olive oil. Add onions and garlic. Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well. Add okra and bring to a boil. Reduce heat to low and simmer for 2 hours, or until meat is tender and done. The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour. Serve bamia with white rice.
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- Add the okra and lemon juice to the meat mixture. Add more water, if necessary, to cover the okra. Cover and simmer until tender, about 10-15 minutes.
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- Add the okra and a few more drizzles of olive oil, sauté for another 5-10 minutes until the okra is half done
- Meanwhile, chop the tomatoes and add to the pot along with the tomato concentrate, salt and a cup or so of boiling water. Bring to the boil then reduce to a simmer
- In a wide pan, fry off the lamb pieces for a few minutes so they are sealed on the outside but still not fully cooked. Add the garlic and cilantro (coriander) and sauté for another 2-3 minutes
OKRA AND BEEF MINCE STEW (BAMIA) - NETWORK TEN
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- For the Bimya, place 2 tablespoons of oil into a medium frypan and place over a medium heat. When hot, add the okra and fry until slightly tender but not browned, about 5 minutes. Remove from the pan and set aside on a plate.
- Place 2 teaspoons of oil into the frypan. Add the onion, garlic and cumin and cook, stirring, until soft and translucent, about 5-6 minutes.
- Add the beef mince and cook, stirring and breaking up lumps, until browned. Add the passata, tomato paste and smoked paprika. Simmer for a further 5 minutes.
- Return the okra to the pan along with the lemon juice and ½ cup water. Simmer until sauce has reduced slightly. Season with salt and pepper. Remove from the heat and keep warm.
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