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Bamya ( Lamb or Beef and Okra Stew)
5.0(5)Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.
by LikeItLoveIt·published 2001-11-25
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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.
04Drain, rinse and dry the okra and proceed with the recipe.05This dish is popular throughout the Middle East and can be prepared with lamb or beef.06Serve with rice.07Preheat an oven to 325 F (165 C).08In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.09Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.10Using a slotted spoon transfer to a baking dish or stew pot.11Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.12Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).13Stir well.14Pour over the meat and season to taste with salt and pepper.15Cover and bake until all the liquid is absorbed, about 1 1/2 hours.16Taste and adjust the seasonings.17Meanwhile, prepare the okra as directed in the note above.18In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.19Remove the stew from the oven and arrange the okra on top in a spoke pattern.20Sprinkle the lemon juice evenly over the surface.21Re-cover the dish and return it to the oven.22Bake for 35 minutes longer.23Add stock or water if the mixture seems too dry.24Serve the"BAMIA" stew piping hot.