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MIDDLE EASTERN OKRA STEW (BAMIYEH)

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Ingredients

1 lb beef/lamb cubes
3 tablespoons olive oil
1 onion, large, diced
5 cloves of garlic, sliced into rounds
4 medium tomatoes (peeled & crushed)
1 bay leaf
1 teaspoons allspice, ground
1 teaspoon coriander, ground dried
1 lb Okra (fresh or fozen)
1/2 cup Fresh coriander chopped
Salt & Pepper
juice of 1 lemon

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MIDDLE EASTERN OKRA STEW (BAMIYEH)

This is the BEST  and EASIEST Bamiyeh recipe you’ll ever eat! I modified this recipe from the traditional Bamiyeh.

  • 1 hr 15 minutes
  • Serves 6
  • Medium

Directions

This is the BEST  and EASIEST Bamiyeh recipe you’ll ever eat! I modified this recipe from the traditional Bamiyeh in 2 ways: 1. No frying Okra; it’s steamed which really makes absolutely no difference. 2. I used all fresh tomatoes instead of substituting with canned or tomato paste (no heartburn, and also makes no difference, it actually brings out more flavour this way).

To clean the Okra just cut off the stems at the end.

To prep the tomatoes. Place whole tomatoes in a large bowl with boiling water. Leave for 10 minutes. Remove water and the skin should easily peel off then crush them with your hands into the bowl.

Steps

1
Done

DIRECTIONS:

This recipe is enough for 6 people
Wash and trim okra, set aside.(see above)

2
Done

In a large pot heat oil, add beef cubes and cook for 3 minutes, until browned. Add onions and garlic and cook for 5 minutes. Then add bay leaf and spices.

3
Done

Pour enough water to cover the meat and then some. Bring to a boil then lower heat to simmer and cover for 1 hour.

4
Done

Add tomatoes and let simmer for another 15 minutes. Add okra to the top with stirring in, cover pot and let it steam cook for 15 minutes.

5
Done

Once the okra is cooked turn of heat. Sprinkle fresh coriander on top. Squeeze a lemon over served plate and serve with rice.

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