Maragat Bamia - Okra Stew With Goat

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READY IN: 1hr 12mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large onion, finely chopped
  • 12 - 1
    teaspoon minced garlic (optional)
  • juice of one lemons or 2 dried limes
  • 1 -2
    tablespoon tomato paste
  • 3
    large tomatoes (or 6 small tomatoes, diced, original poster prefers Italian plum tomatoes)
  • 1
    lb okra (Original poster uses 16 oz frozen packages you find in grocery stores. The best okra to use is the s)
  • 1
    lb of stewing goat meat or 1 lb lamb
  • 2
    teaspoons khaliji mixed spice (Gulf Spices (Ibzar))
  • salt and pepper, to taste
  • oil (for frying)
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DIRECTIONS

  • Rub meat with ibzaar mixture.
  • Heat oil in a medium sized saucepan or pot. Add meat with spices. Add some salt to meat. Fry until brown.
  • Heat oil in seperate sautee/frying pan. Add tomatoes, onions, okra and garlic. Fry until onions are soft and slightly golden and until okra starts to slightly change color. It is best to add the garlic at the end of the frying process as garlic burns easily.
  • Add above mixture to meat.
  • Add water (make sure that meat is completely covered by at least 1 inch).
  • Add tomato paste, lemon (or dried limes) and salt to taste.
  • Bring to boil. Cover pot and reduce heat to medium for around 45 min and then low for maybe 10 to 15 minute
  • Serve with Basmati rice.
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