BAMYA ( LAMB OR BEEF AND OKRA STEW)
Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Okra must be cooked so that its slimy texture is eliminated.
- The Greeks have the best technique for achieving this.
- Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
- Drain, rinse and dry the okra and proceed with the recipe.
- This dish is popular throughout the Middle East and can be prepared with lamb or beef.
- Serve with rice.
- Preheat an oven to 325 F (165 C).
- In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
- Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
- Using a slotted spoon transfer to a baking dish or stew pot.
- Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
- Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
- Stir well.
- Pour over the meat and season to taste with salt and pepper.
- Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
- Taste and adjust the seasonings.
- Meanwhile, prepare the okra as directed in the note above.
- In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
- Remove the stew from the oven and arrange the okra on top in a spoke pattern.
- Sprinkle the lemon juice evenly over the surface.
- Re-cover the dish and return it to the oven.
- Bake for 35 minutes longer.
- Add stock or water if the mixture seems too dry.
- Serve the"BAMIA" stew piping hot.
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
PERSIAN LAMB AND OKRA STEW (KHORESH BAMIEH)
Make and share this Persian Lamb and Okra Stew (Khoresh Bamieh) recipe from Food.com.
Provided by PalatablePastime
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and thinly slice onions, then fry in oil until slightly golden.
- Wash and cut meat into small pieces and fry in onions and garlic until meat becomes opaque.
- Add 3 cups of hot water and bring to boil.
- Reduce heat and simmer, covered, for about 45 minutes, adding more hot water during cooking if needed.
- When meat is tender, wash okra and remove stems.
- Add whole okra, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes.
- Take care not to overcook the okras so that they do not become slick textured.
- Add lime juice, adjust seasoning and cook for another 3-4 minutes.
- If you wish to use potatoes, wash, peel, and cut them into small pieces, and add to stew when meat becomes tender, allowing 10-15 minutes of cooking before adding okra.
Nutrition Facts : Calories 400.7, Fat 12.3, SaturatedFat 4.4, Cholesterol 147.4, Sodium 259.6, Carbohydrate 22.4, Fiber 7.3, Sugar 6.8, Protein 50.7
OKRA STEW (ARABIC RECIPE)
This is a traditional Arabic recipe and is called bamee. This dish is really delicious is very tasty. You can serve it with plain rice.
Provided by Hommus
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
More about "mia bamia arabic lamb and okra stew recipes"
OKRA STEW WITH LAMB - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 6Category StewsCuisine MediterraneanEstimated Reading Time 6 mins
- In a thick bottomed cooking pot, heat 2½ tablespoons of olive oil at medium-high heat. Add sliced onions and sauté until translucent. Then add garlic and continue to sauté until light brown. Next, add the meat and brown it all together.
- Stir in the spices — coriander, cumin, paprika, advieh (if using), turmeric and black pepper. Add tomato paste, chopped tomatoes, cayenne pepper, salt, 2 cups of water and stir.
- Raise the heat and when the sauce starts bubbling, lower the heat and simmer for about 1 hour until the meat is half done. Then add the drained yello split and let it simmer.
- While the meat is cooking, roast the okra. Preheat the oven at 425 degrees Fahrenheit. Rinse the okra, wipe dry and trim off the stem end and tips — just the ends. Using a paring knife make small slits in each of the pods.
OKRA STEW | MIDDLE EASTERN BAMIA RECIPE - HUNGRY PAPRIKAS
From hungrypaprikas.com
5/5 (22)Servings 6Cuisine Middle EasternCategory Mains
- 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
LEBANESE OKRA STEW WITH LAMB (BAMIA BI LAHME) BY ZAATAR AND …
From zaatarandzaytoun.com
A RECIPE FOR BAMIA: MEAT AND OKRA STEW - THE SPRUCE EATS
From thespruceeats.com
OKRA AND LAMB STEW: BAMIA | TASTE
From tastecooking.com
LEBANESE OKRA STEW (BAMYA/BAMIA RECIPE) - ALPHAFOODIE
From alphafoodie.com
5/5 (5)Total Time 55 minsCategory Main, SideCalories 200 per serving
BAMIA - TRADITIONAL MIDDLE EASTERN RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category Main CourseAuthor Renards GourmetsTotal Time 1 hr 30 mins
RECIPE: EGYPTIAN BAMIA (OKRA STEW) | GLOBETROTTING WITH GOWAY
From blog.goway.com
BAMIA (LEBANESE OKRA STEW RECIPE) - YOUTUBE
From youtube.com
MIA BAMIA ARABIC LAMB AND OKRA STEW RECIPE - TEXTCOOK
From textcook.com
LEBANESE OKRA STEW - THE SALT AND SWEET KITCHEN
From thesaltandsweet.com
BAMIA (EASY LEBANESE OKRA STEW WITHOUT MEAT) - PLANT BASED FOLK
From plantbasedfolk.com
OKRA LADIES FINGERS STEW (BAMIA) | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
OKRA AND MEAT STEW - BAMIA RECIPE - JUST ARABIC FOOD - YOUTUBE
From youtube.com
BAMIA بامية – MIDDLE EASTERN OKRA AND MEAT STEW
From everylittlecrumb.com
BEEF BAMIA RECIPE (OKRA BEEF STEW) - THE ODEHLICIOUS
From theodehlicious.com
BAMIA RECIPE: EGYPTIAN OKRA STEW | HANK SHAW - HUNTER ANGLER …
From honest-food.net
You'll also love