BAMIEH (MIDDLE EASTERN OKRA STEW)
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
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
LAMB AND OKRA STEW
Old Middle Eastern family recipe, one of my favorites. A mildly spiced lamb stew is served over rice pilaf in this homey main dish.
Provided by GIANASMOM
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 6
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.
- Meanwhile, melt the butter in a saucepan over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.
Nutrition Facts : Calories 551.8 calories, Carbohydrate 67 g, Cholesterol 71.9 mg, Fat 19.1 g, Fiber 5 g, Protein 25.5 g, SaturatedFat 6.7 g, Sodium 324.7 mg, Sugar 5.2 g
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.
PERSIAN LAMB AND OKRA STEW (KHORESH BAMIEH)
Make and share this Persian Lamb and Okra Stew (Khoresh Bamieh) recipe from Food.com.
Provided by PalatablePastime
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and thinly slice onions, then fry in oil until slightly golden.
- Wash and cut meat into small pieces and fry in onions and garlic until meat becomes opaque.
- Add 3 cups of hot water and bring to boil.
- Reduce heat and simmer, covered, for about 45 minutes, adding more hot water during cooking if needed.
- When meat is tender, wash okra and remove stems.
- Add whole okra, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes.
- Take care not to overcook the okras so that they do not become slick textured.
- Add lime juice, adjust seasoning and cook for another 3-4 minutes.
- If you wish to use potatoes, wash, peel, and cut them into small pieces, and add to stew when meat becomes tender, allowing 10-15 minutes of cooking before adding okra.
Nutrition Facts : Calories 400.7, Fat 12.3, SaturatedFat 4.4, Cholesterol 147.4, Sodium 259.6, Carbohydrate 22.4, Fiber 7.3, Sugar 6.8, Protein 50.7
MIA BAMIA ARABIC LAMB AND OKRA STEW
Make and share this Mia Bamia Arabic Lamb and Okra Stew recipe from Food.com.
Provided by David04
Categories Lamb/Sheep
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash okra and trim okra, and pat dry.
- Sprinkle with oil and place in broiler and lightly brown the okra.
- Sauté the onions, garlic, lamb meat, and spices in olive oil, stirring regularly, until meat is browned.
- Add water and salt, then stir, bring to boil.
- Cover, lower heat and slow cook until meat is tender.
- Add browned okra, chopped tomatoes and ½ cup fresh cilantro.
- Mix well, cover and cook until okra is tender.
Nutrition Facts : Calories 257.7, Fat 15.5, SaturatedFat 4.5, Cholesterol 45, Sodium 260.8, Carbohydrate 16.6, Fiber 5.4, Sugar 5.9, Protein 15.3
MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)
'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
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.
Nutrition Facts : Calories 502.5, Fat 35.9, SaturatedFat 11.4, Cholesterol 72, Sodium 82.2, Carbohydrate 27.1, Fiber 7.9, Sugar 9.7, Protein 22.3
BRAISED LAMB SHANK AND OKRA STEW
Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 17
Steps:
- Make the lamb shanks: Allow lamb to come to room temperature. Preheat oven to 350 degrees. Generously season lamb with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, add lamb and cook until brown on all sides, about 12 minutes. Transfer lamb to a bowl.
- Add onions and spice blend to pot and cook until onions are soft and translucent, about 10 minutes. Season with salt and add cherry tomatoes, stock, cardamom, bay leaves, saffron, and cinnamon to pot. Return lamb to pot and bring mixture to a boil. Cover and transfer to oven. Cook, turning halfway through, until meat is tender and falling off the bone, about 3 hours.
- Just before serving, bring salted water to a boil in a medium saute pan. Add okra and cook until crisp-tender, 4 to 6 minutes.
- Remove lamb from pot and skim any fat. Return lamb to pot along with cooked okra. Gently stir to combine.
- Make the cilantro condiment: Combine cilantro, garlic, lemon zest, and oil and season to taste with salt and pepper. Spoon over lamb before serving.
ALBANIAN LAMB AND OKRA STEW
September sees the start of the season of Okra and yes, it can be a slimy gooey vegetable if not handled right! This Albanian Lamb and Okra Stew is really quick to make, the smell is amazing and has a good balance of soft Okra but not gooey. The key to this Okra stew is not to pierce any holes in the Okra as this prevents them from going too slimy. Before you start this recipe you need to decide if you will use homemade stock or store brought. To make homemade stock it is best to use lamb chops or shanks.
Provided by My Albanian Food
Categories European
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil the lamb on a high heat in water (with a touch of salt) for 2 hours. Drain the water into a jug through a sieve to separate the meat and stock ready for the recipe.
- Cut just the tip of the stalks off the top of the Okra, ensuring that no holes appear. Wash them in cold water (removing any dirt), pat dry straight away and then lay them spaced out on a baking tray.
- Place in a pre-heated oven at 150 degrees for 10 minutes.
- While the Okra is baking, fry the onions in some olive oil for a few minutes then add the lamb and brown.
- Add the garlic, tomato puree, salt, pepper and then half of the stock. Mix well and simmer for a couple of minutes.
- Lastly, remove the Okra from the oven and add them straight into the pan, including the rest of the stock. Place the lid on and simmer for 20 minutes.
- For the best results, do not lift the lid until the time is up then remove it from the heat, leaving it to stand for a couple of minutes before serving.
Nutrition Facts : Calories 685.1, Fat 43.7, SaturatedFat 16.2, Cholesterol 195.8, Sodium 2489.7, Carbohydrate 16.7, Fiber 5.4, Sugar 4.6, Protein 55.6
LAMB STEW WITH OKRA AND GREEN PEPPER
Provided by Hatice Sivrican
Categories Soup/Stew Lamb Stew Bell Pepper Fall Winter Okra Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine okra and vinegar in medium bowl; toss to coat. Let stand 30 minutes.
- Meanwhile, heat olive oil in heavy Dutch oven over high heat. Season lamb with allspice, salt and pepper. Working in batches, add lamb to Dutch oven and brown, about 5 minutes per batch. Transfer lamb to bowl. Add onion and green pepper to same pot, reduce heat to medium and sauté until vegetables are tender, about 8 minutes. Mix in tomato paste. Return lamb and any collected juices to pot. Add enough water barely to cover lamb mixture and bring to boil. Reduce heat to medium-low, cover and simmer stew 30 minutes. Add okra mixture; cover and simmer until lamb and okra are tender, about 15 minutes longer. Season to taste with salt and pepper.
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5/5 (1)Total Time 1 hr 15 minsCategory Main CourseCalories 265 per serving
- Add spices, tomatoes, and water or broth and bring to a boil. Cover and cook, stirring occasionally, on medium-low heat until meat is tender, about 45-60 minutes.
- 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.
OKRA STEW WITH LAMB - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 5Category StewsCuisine MediterraneanEstimated Reading Time 6 mins
- In a thick bottomed cooking pot, heat 2½ tablespoons of olive oil at medium-high heat. Add sliced onions and sauté until translucent. Then add garlic and continue to sauté until light brown. Next, add the meat and brown it all together.
- Stir in the spices — coriander, cumin, paprika, advieh (if using), turmeric and black pepper. Add tomato paste, chopped tomatoes, cayenne pepper, salt, 2 cups of water and stir.
- Raise the heat and when the sauce starts bubbling, lower the heat and simmer for about 1 hour until the meat is half done. Then add the drained yello split and let it simmer.
- While the meat is cooking, roast the okra. Preheat the oven at 425 degrees Fahrenheit. Rinse the okra, wipe dry and trim off the stem end and tips — just the ends. Using a paring knife make small slits in each of the pods.
PERSIAN OKRA STEW WITH MEAT RECIPE (KHORESH BAMIEH)
From anediblemosaic.com
5/5 (5)Total Time 1 hr 50 minsCategory Main CourseCalories 272 per serving
- In a 5-quart pot with a lid, heat the oil on high; add the meat and cook until browned on all sides, about 5 minutes.
- Add the diced tomato, tomato paste, bay leaf, turmeric, salt, black pepper, cinnamon, and bone broth.
- Cover the pot, bring it up to a boil, and then turn it down to a simmer. Let it cook until the meat is tender, about 45 minutes to 1 hour, stirring occasionally.
LEBANESE OKRA STEW WITH LAMB (BAMIA BI LAHME) BY ZAATAR ...
From zaatarandzaytoun.com
Cuisine LebaneseCategory Main CourseServings 2Estimated Reading Time 3 mins
- 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
BHINDI GOSHT (INDIAN LAMB & OKRA STEW) – KITCHEN MAI
From kitchenmai.com
Cuisine Hyderabad, IndianTotal Time 50 minsCategory Dinner, Lunch, Side Dish, SoupCalories 314 per serving
- Trim the stems of the okra/bhindi but do not completely cut them off*. Heat 2 tbsp of oil in a wok and fry them, until 90% done, remove on a kitchen towel and set aside
- Heat the pressure cooker with the remaining oil and add the bay leaf, dried chilis and onions. Fry until the onions caramelize
- Lower the flame and add the turmeric and chili powders. Fry for a few minutes and then add the mutton/lamb pieces. Sear the meat over high flame, until no longer pink
EASY AND SIMPLE OKRA AND LAMB STEW RECIPE | CARIBBEAN ...
From caribbeangreenliving.com
5/5 (1)Total Time 1 hr 25 minsCategory DinnerCalories 262 per serving
- In a large bowl, add lamb cubes, vinegar and enough water to cover. Let soak for at least 5 minutes. Rinse and pat dry, and set aside.
- Remove the top and tail of the okra, and slice into ¼-inch thick rings. Do not remove the seeds. Set aside
- In a large, heavy based pan, fry the onion and garlic in the oil until they start to brown. Add the lamb and season with salt and pepper. Stir well and cook until the meat starts to brown. Stir in the mixed spices and Noubess Hot Sauce. Stir in the okra and continue cooking for 10 -15 minutes on low heat, until the okra begins to soften. Add the tomatoes and the tomato paste blended with water. You may need to add more water later if necessary.
- Stir well, and simmer slowly for about 40 minutes on low heat, or until the meat is tender, the vegetables are cooked and the sauce is a bit thick and creamy. Add the parsley and the lemon juice and adjust the seasoning.
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