Bamieh Middle Eastern Okra Stew Recipes

BAMYA MIDDLE EASTERN OKRA STEW

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.

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.