Sweet And Sour Lamb With Okra Bamia Recipes

Steps:

• In a large saucepan, brown meat with olive oil. Add onions and garlic. Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well. Add okra and bring to a boil. Reduce heat to low and simmer for 2 hours, or until meat is tender and done. The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour. Serve bamia with white rice.

Steps:

• Sprinkle lamb cubes with pepper. Cover with cold water and bring to boil. Boil 15 to 20 minutes. Drain and rinse lamb in cold water.
• Return to pot with onion. Sprinkle turmeric over lamb and add a few dashes of pepper. Pour in 3 cups cold water. Cover partially and cook over medium heat about one hour, until lamb is cooked about half way.
• Add celery stalks and cook another 45 minutes to one hour, adding additional water, if necessary, to cover three-quarters of the meat.
• Add okra and tomato paste. When mixture begins to boil add lemon juice and season with salt. Add additional water, if necessary. Cook 15 minutes longer.
• Stir in parsley, celery leaves and mint; simmer partially covered for 15 minutes longer.
• Add sugar and cook a few minutes longer. Serve over rice.

Steps:

• Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and saute the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot.

Steps:

• Trim fat from lamb. Cut lamb with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze lamb about 1 1/2 hours.) Toss lamb and 1 teaspon cornstarch. Remove leaves from bok choy; cut leaves into 1/2-inch strips. Cut stems diagonally into 1/2-inch slices. Mix jelly, 1 tablespoon cornstarch, the vinegar, soy sauce, water and five-spice powder.
• Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add lamb and garlic; stir-fry about 3 minutes or until lamb is brown. Remove from wok.
• Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots; stir-fry 2 minutes. Add bok choy, bell pepper and onion; stir-fry about 3 minutes or until vegetables are crisp-tender. Stir in jelly mixture. Cook and stir about 1 minute or until thickened. Stir in lamb mixture. Heat through. Serve over rice. 4 servings.

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.

Steps:

• Wash okra and trim okra, and pat dry.
• Sprinkle with oil and place in broiler and lightly brown the okra.
• Sauté the onions, garlic, lamb meat, and spices in olive oil, stirring regularly, until meat is browned.
• Add water and salt, then stir, bring to boil.
• Cover, lower heat and slow cook until meat is tender.
• Add browned okra, chopped tomatoes and ½ cup fresh cilantro.
• Mix well, cover and cook until okra is tender.

Steps:

• If fresh okra is used, trim off any tough stems.
• If frozen okra is used, defrost and drain.
• Cut each pod into 3/4 inch lengths.
• Put the garlic, pepper flakes and three tablespoons of water in the blender and blend as thoroughly as possible.
• Empty the mixture into a small bowl and add the ground cumin, coriander and turmeric and blend well.
• Heat the oil over medium high heat in a nine inch skillet and add the whole cumin seeds.
• Cook briefly until the seeds start to sizzle and add the spice paste.
• Cook, stirring, about one minute.
• Add the okra, salt, sugar and lemon juice and the remaining four tablespoons of water.
• Stir to blend.
• Bring to a simmer, cover closely and cook over very low heat about ten minutes.

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.

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.