Okra Stew Arabic Food

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.

OKRA STEW (ARABIC RECIPE)

Steps:

• Wash okra and trim off stems, and dry.
• Sprinkle okra with oil and place under broiler until lightly browned or fry in vegetable oil until lightly browned (do not use same oil for browning meat).
• Sauté chopped onions, diced garlic, lamb meat, salt, and spices in olive oil(stirring occasionally) until meat is lightly browned.
• Add water and stir, bring to boil and then cover and cook on low heat until meat is tender.
• Add browned okra, chopped tomatoes or (28 oz can diced tomatoes) and ½ cup fresh cilantro or 1 teaspoon coriander (optional).
• Mix well, cover and simmer until okra is tender.
• This meal is excellent when served hot with rice. See my recipe for rice.

MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)

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.