Okra and Lamb : Bamia Stew
Okra and Lamb : Bamia Stew

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, okra and lamb : bamia stew. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Okra and Lamb : Bamia Stew is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Okra and Lamb : Bamia Stew is something which I’ve loved my entire life.

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. Taste and season with more salt and pepper, as you like. In a large saucepan, fry the okra with ½ cup vegetable oil until it becomes tender.

To begin with this particular recipe, we have to prepare a few ingredients. You can have okra and lamb : bamia stew using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Okra and Lamb : Bamia Stew:
  1. Make ready 500 g fresh okra, ends trimmed
  2. Get 500 g lamb, or beef diced
  3. Make ready 1 1/2 cups white rice
  4. Prepare 1 cup vegetable oil
  5. Get 1 large onion, chopped
  6. Get 1 clove garlic, chopped
  7. Make ready 4 tomatoes, peeled and cubed
  8. Take juice of 1 lemon
  9. Take 1 tablespoon tomato paste, diluted in 1 cup of water
  10. Get 1 teaspoon dried mint
  11. Take 1/2 teaspoon ground coriander
  12. Make ready 2 beef broth cubes, diluted in 2 cups of water
  13. Take fresh ground pepper to taste
  14. Make ready salt to taste

Add water and salt, then stir, bring to boil. Previously cooked rice withvermicili, one carton of tomato paste. Whether you call it bamia, bamya, or okra, this Mediterranean stew with lamb and beef cubes is a hearty dish enjoyed year-round. It is a celebratory dish that originated in the Middle East and is loved throughout Eastern Europe.

Steps to make Okra and Lamb : Bamia Stew:
  1. Preheat the oven to 350 F
  2. In a large saucepan, fry the okra with ½ cup vegetable oil until it becomes tender. Remove and keep aside.
  3. Fry the onions, in a deep pan, with ½ cup of vegetable oil until they become soft. Then add in the garlic, meat and coriander. Season with salt, pepper and mint. Stir until the meat begins to brown.
  4. Add in the tomato paste, cubed tomatoes, and 1/2 cup of meat broth. Mix well and let it simmer over low heat until the liquid is absorbed.
  5. Transfer the meat mixture to an oiled circular casserole. Then distribute the okra evenly on top of it.
  6. Pour the remaining meat broth and lemon juice over the stew. Cover the casserole with either a lid or foil and bake in the oven for 45 minutes. Check from time to time and add in water if the mixture is dry.
  7. Serve hot with white rice on the side.

Whether you call it bamia, bamya, or okra, this Mediterranean stew with lamb and beef cubes is a hearty dish enjoyed year-round. It is a celebratory dish that originated in the Middle East and is loved throughout Eastern Europe. If you're not familiar with okra, they are small green, ribbed pods best known as a key ingredient in gumbo. Bamieh (or bamya) is the Arabic word for okra. This small green vegetable is popular in many corners of the world.

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