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    You are in: Home / Recipes / Saudi Okra Stew With Meat (Bamia) Recipe
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    Saudi Okra Stew With Meat (Bamia)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    lemoncurd's Note:

    This is a family favorite. It could be made with either meat, chicken fillet or whole disjointed chicken pieces. It's best to use baby okra, they don't go slimy in a hurry.

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    Serves: 6


    medium ...

    Units: US | Metric


    1. 1
      Wash okra and chop off stems.
    2. 2
      Cut onions into fine pieces.
    3. 3
      Sauté onions in oil till golden on medium.
    4. 4
      Add garlic and stir for a few seconds.
    5. 5
      Add spices stir for a few seconds add meat cook till water from meat drys on medium heat.
    6. 6
      Stir at intervals.
    7. 7
      Add tomato paste stir for a few seconds add blended tomatoes and water to meat, cook until meat is done.
    8. 8
      Add okra to meat and simmer on medium low for 13 minutes.
    9. 9
      Add the chopped coriander and lemon juice, simmer another 3 minutes.
    10. 10
      Serve hot with basmati white rice.

    Ratings & Reviews:

    • on August 24, 2011


      followed the recipe exactly and came out absolutely delicious! thank you for sharing!

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    • on October 03, 2009


      Very good for DH and I. I was so tempted to add my usual addition of my own Baharat Aka Middle East Mixed Spices - the Real Mix but am glad I did not as this has enough of a tasty flavour. I did add a extra garlic clove though. I used frozen baby okra which I fried in oil first to prevent the goo. I used half a baby chicken cut in 2 pieces for myself and DH. For the oil I used extra virgin olive oil and for the salt, sea salt. I used Hunts Original canned pureed tomatoes instead of freshly blended tomatoes which I would probably do again. I doubled the sauce ingredients including the spicing of course. I used homemade chicken stock instead of water to add additional flavour. I covered the pots I cooked stuff in most of the time. I will defiantly make this again.

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    • on December 30, 2006


      This is great. Love the coriander and cumin together. I used chicken as lamb is a bit hard to come by here but when I find some I'll sure try it this way. The flavors were, I thought, well balanced and really perked up by the lemon. The stew was perfect with brown rice. Thank you for sharing this one Lemon.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Saudi Okra Stew With Meat (Bamia)

    Serving Size: 1 (338 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.3
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 4.6 g
    Cholesterol 44.0 mg
    Sodium 442.9 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 4.4 g
    Sugars 5.0 g
    Protein 14.6 g

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