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
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.
BRAISED LAMB SHANK AND OKRA STEW
Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 17
Steps:
- Make the lamb shanks: Allow lamb to come to room temperature. Preheat oven to 350 degrees. Generously season lamb with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, add lamb and cook until brown on all sides, about 12 minutes. Transfer lamb to a bowl.
- Add onions and spice blend to pot and cook until onions are soft and translucent, about 10 minutes. Season with salt and add cherry tomatoes, stock, cardamom, bay leaves, saffron, and cinnamon to pot. Return lamb to pot and bring mixture to a boil. Cover and transfer to oven. Cook, turning halfway through, until meat is tender and falling off the bone, about 3 hours.
- Just before serving, bring salted water to a boil in a medium saute pan. Add okra and cook until crisp-tender, 4 to 6 minutes.
- Remove lamb from pot and skim any fat. Return lamb to pot along with cooked okra. Gently stir to combine.
- Make the cilantro condiment: Combine cilantro, garlic, lemon zest, and oil and season to taste with salt and pepper. Spoon over lamb before serving.
LAMB STEW WITH OKRA AND GREEN PEPPER
Provided by Hatice Sivrican
Categories Soup/Stew Lamb Stew Bell Pepper Fall Winter Okra Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine okra and vinegar in medium bowl; toss to coat. Let stand 30 minutes.
- Meanwhile, heat olive oil in heavy Dutch oven over high heat. Season lamb with allspice, salt and pepper. Working in batches, add lamb to Dutch oven and brown, about 5 minutes per batch. Transfer lamb to bowl. Add onion and green pepper to same pot, reduce heat to medium and sauté until vegetables are tender, about 8 minutes. Mix in tomato paste. Return lamb and any collected juices to pot. Add enough water barely to cover lamb mixture and bring to boil. Reduce heat to medium-low, cover and simmer stew 30 minutes. Add okra mixture; cover and simmer until lamb and okra are tender, about 15 minutes longer. Season to taste with salt and pepper.
BAMIEH (MIDDLE EASTERN OKRA STEW)
A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.
Provided by E A Bowes
Categories Soups, Stews and Chili Recipes Stews
Time 2h20m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 22.6 g, Cholesterol 53.5 mg, Fat 8.3 g, Fiber 7 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 778.5 mg, Sugar 11.8 g
LAMB AND OKRA STEW
Old Middle Eastern family recipe, one of my favorites. A mildly spiced lamb stew is served over rice pilaf in this homey main dish.
Provided by GIANASMOM
Categories Stew
Time 1h5m
Yield 6
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.
- Meanwhile, melt the butter in a saucepan over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.
Nutrition Facts : Calories 551.8 calories, Carbohydrate 67 g, Cholesterol 71.9 mg, Fat 19.1 g, Fiber 5 g, Protein 25.5 g, SaturatedFat 6.7 g, Sodium 324.7 mg, Sugar 5.2 g
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