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Ingredient For Egyptian Meat and Okra Stew Bamya
- Stewing lamb or beef cut into 1 in cubes: 2 pounds (1 kg)
- Unsalted butter or olive oil: 6 tablespoons
- Lady's Finger 1-1 1/2 pound (500-750 g)
- Tomatoes peeled, seeded and chopped 1 cup (6 ounces /185 g)
- Finely chopped onions: 2
- Finely minced garlic cloves: 2
- Tomato purie 3 tablespoons
- Ground coriander 1 teaspoon
- Ground cumin 1 teaspoon
- Beef or Lamb stock k 1 cup
- Salt To taste
- Ground pepper To taste
- Lemon Juiced, Nos 1
- Chopped fresh mint 2 tablespoons
Cooking Egyptian Meat and Okra Stew Bamya
Cook the raw meat in a pan with 4 tablespoons of olive oil or butter for about 10 to 15 minutes or until the meat turns tender and golden brown in color. After removing the meat from the pan, the onions are to be cooked on the left over fat from the meat until translucent in texture. To this onion add tomatoes, tomato paste, garlic, cumin, coriander and mint. Pour in most of the stock and saute over medium heat for about 10 minutes till the vegetables are tender and give off a delicious aroma. Now add the meat and the prepared vegetable mix in suitable bowl for cooking in an oven. Now cook the same in a preheated oven (325°) for one and a half hour till most of the water portion evaporates. Preparing the Okra: The okra should be soaked in red wine for about half an hour after the tips being cut off. These non-slimy okras should now be cooked in butter for 3 minutes.This Okra should now be poured over the meat and oven heated for 35 minutes. To this add lemon juice and stock if necessary. The Egyptian Meat and Okra Stew Bamya is eaten ho and served as a side dish with plain, boiled rice.
