Recipe by AZPARZYCH
Found on World Recipes; posting for ZWT 7-Africa (Egypt)
Top Review by UmmBinat
SAME AS recipe#14739 but costumer service doesn't agree. This is our favorite bamia and lamb stew and I have tried a number of recipes. I use bone in lamb shoulder which I simmer for 1 1/2 hours first. I slowly bring it to a boil and skim as required with a poked black loomi (dried lime) added. I use canola oil, an extra garlic clove, canned plum tomatoes chopped with some of their juice in a larger quantity than called for as we like a sauce over rice, I don't add the tomato paste per preference here. I use some of the lamb stock from simmering with added sea salt when I have to add more liquid. I use fresh (bamia) okra or frozen baby okra (thawed and add freshly squeezed lemon to them not the final cooking, no vinegar needed) For the fresh I do the soaking in regular white vinegar as we don't use red wine vinegar for religious reasons. I like to use the optional mint. I will be making this again for sure. Reviewed for WELCOME TO EGYPT!
- 2 lbs beef or 2 lbs lamb, cut into 1-inch cubes
- 2 onions, finely chopped
- 2 garlic cloves, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup tomatoes, peeled seeded and chopped
- 3 tablespoons tomato paste
- 1 cup beef stock (or more) or 1 cup water, as needed (or more)
- 2 tablespoons of fresh mint, chopped
- salt & freshly ground black pepper
- 1 1⁄2 lbs okra
- 1 lemon, juice of
Directions See How It's Made
- 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 vinegar (Khall) for 30 minutes allowing 1/2 cup of 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 325F/165°C In a large frying pan over medium-high heat, warm 1 Tbsp butter or oil per serving. 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, stock and mint. Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake until all the liquid is absorbed - about 1.5 hours. Taste and adjust the seasoning.
- Meanwhile prepare the okra as directed in the note above. In a saute pan over medium heat warm 1/2 Tbsp butter or oil. Add the okra and saute for 3 minutes, stirring gently. Remove the stew from the oven and arrange the okra on top in a spoked pattern. Sprinkle the lemon juice evenly over the surface. Recover 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.