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.

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.

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.