EGYPTIAN MEAT AND OKRA STEW
Feel free to play with the protein in this -- I use venison but lamb, goat, beef, or even chicken or fish would work. Just adjust cooking times accordingly.
Provided by Hank Shaw
Categories lunch Main Course
Time 2h50m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large, lidded pot like a Dutch oven over medium-high heat. Salt the meat well and brown it in batches. Pat it dry with paper towels and don't let the pieces touch. You might need to raise the heat to full blast to prevent the meat from steaming. You want it to be well browned on at least 2 sides. Move pieces to a bowl as they brown. This will take you about 15 minutes.
- When the meat has browned, add the onions to the pot. Add a little extra olive oil if you want. Stir the onions around with a wooden spoon to scrape up all the browned bits in the pot. Let them sauté until soft and a little brown. Add the green chiles and the garlic and cook another 2 minutes, stirring often.
- Return the meat and any juices to the pot, add the coriander, cardamom, tomato paste and some salt and mix well. Let this cook a minute, then add the tomatoes and stock. Add the dried lemons if you happen to be using them. Bring to a gentle simmer and taste for salt. Cover the pot and cook for 2 hours. If you are using lamb or beef, you'll only need to cook this for about 90 minutes, or even less.
- When the meat is tender, add the okra and lemon juice. Simmer about 15 more minutes, then add black pepper to taste. Serve with rice.
Nutrition Facts : Calories 318 kcal, Carbohydrate 14 g, Protein 40 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 501 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
SAUDI OKRA STEW WITH MEAT (BAMIA)
This is a family favorite. It could be made with either meat, chicken fillet or whole disjointed chicken pieces. It's best to use baby okra, they don't go slimy in a hurry.
Provided by lemoncurd
Categories Curries
Time 1h20m
Yield 1 medium pot, 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash okra and chop off stems.
- Cut onions into fine pieces.
- Sauté onions in oil till golden on medium.
- Add garlic and stir for a few seconds.
- Add spices stir for a few seconds add meat cook till water from meat drys on medium heat.
- Stir at intervals.
- Add tomato paste stir for a few seconds add blended tomatoes and water to meat, cook until meat is done.
- Add okra to meat and simmer on medium low for 13 minutes.
- Add the chopped coriander and lemon juice, simmer another 3 minutes.
- Serve hot with basmati white rice.
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
KUWAITI CURRIED CHICKEN (QUWARMAH ALA DAJAJ)
A definite 5 stars. This is very good. I sometimes add okra (bamia). I serve it with Recipe #304145 and a fresh salad for a great meal masha Allah. Modified from the Gulf States section of The Complete Middle East Cookbook by Tess Mallos.
Provided by UmmBinat
Categories Stew
Time 2h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and wipe chicken pieces dry and sprinkle with salt.
- Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.
- Heat olive oil and brown chicken pieces on each side. Remove to plate.
- Add onion and fry gently until transparent.
- Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.
- Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.
- Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick.
- Serve hot with Recipe #79179 or other basmati rice dish and salad.
- Enjoy!
MARAGAT BAMIA - OKRA STEW WITH GOAT
For Welcome to Bahrain Tag Game! "Versions of this recipe are found throughout the Middle East. My mother's version is especially good and really easy to make. You can use this recipe as a base for making all types of middle eastern stews. The basic technique is to fry the meat in spices (this is an important step that many people skip as it seals the flavor of the spices), fry vegetables and onions in a seperate pan. Add water to the meat and then add the vegetables." " In Bahrain we usually use goat meat but that's difficult to find elseware" From http://6abkhatummi.blogspot.ca
Provided by UmmBinat
Categories Stew
Time 1h12m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub meat with ibzaar mixture.
- Heat oil in a medium sized saucepan or pot. Add meat with spices. Add some salt to meat. Fry until brown.
- Heat oil in seperate sautee/frying pan. Add tomatoes, onions, okra and garlic. Fry until onions are soft and slightly golden and until okra starts to slightly change color. It is best to add the garlic at the end of the frying process as garlic burns easily.
- Add above mixture to meat.
- Add water (make sure that meat is completely covered by at least 1 inch).
- Add tomato paste, lemon (or dried limes) and salt to taste.
- Bring to boil. Cover pot and reduce heat to medium for around 45 min and then low for maybe 10 to 15 minute
- Serve with Basmati rice.
Nutrition Facts : Calories 201.7, Fat 3.1, SaturatedFat 0.9, Cholesterol 64.6, Sodium 142.1, Carbohydrate 17.6, Fiber 6.1, Sugar 7, Protein 27.4
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