Egyptian Beef And Okra Recipes

Steps:

• Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
• Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
• Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
• Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

Steps:

• Preheat oven to 375 degrees F.
• In a large skillet, brown beef over medium heat. Add onion and garlic and cook until wilted. Pour off fat. Add tomatoes and cook until softened. Add pepper, egg, and bread crumbs, stir; reduce heat and simmer 5 minutes, stirring occasionally.
• Meanwhile, butter a 1 quart casserole. Arrange okra along the outside with the tips toward the inside and the ends along the outside. Spoon meat mixture into the center.
• Bake at 375 degrees F for 30 minutes,or until set. Let stand 10 minutes. Invert onto serving platter; garnish with lemon slices.

Steps:

• Heat 4 tablespoons butter or oil in a large stock pot over medium high heat. Working in small batches, brown meat, turning constantly, until browned on all sides, about 10 minutes.
• Add onions to meat and saute until translucent, 8-10 minutes.
• Add garlic, cumin, coriander, tomatoes, tomato paste, and stock. Stir well.
• Add salt and pepper to taste.
• Cover tightly and cook for about 45 minutes- 1 hour or until meat is tender. Add more water if it becomes dry.
• Prepare okra by rinsing in cool water. Cut the stem end off each and poke holes in them to absorb the liquid.
• Once meat is tender add okra and 1-2 cups water.
• Pour lemon juice over mixture (this reduces the slimy texture of the okra).
• Cook an additional 30-45 minutes on low heat until it has a thick stew consistency and okra is soft.
• Serve warm with rice.