Bamieh Sephardic Style Okra Recipes

BAMIEH (MIDDLE EASTERN OKRA STEW)

Steps:

• Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
• Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
• Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

BAMIEH (SEPHARDIC-STYLE OKRA)

Steps:

• Saute the onion in olive oil until it begins to get soft (5 minutes).
• Add the garlic, okra, tomatoes, lemon juice, tomato sauce, salt,& pepper.
• Stir thoroughly.
• Cover.
• Cook over low heat for about 30 minutes, stirring occasionally.
• If mixture becomes too thick, add a bit of water.

BAMIEH(OKRA) AND LAMB (MIDDLE EAST, PALESTINE)

Steps:

• Wash lamb meat well and place in pot of boiling water with salt and bay leaves.
• When the meat boils scoop off all the froth that forms, and let boil until it is fully cooked (about 2 1/2 hours, of if using a pressure cooker about 30 minutes).
• When all the froth is gone add diced onion to the lamb meat.
• Add the tomato sauce or diced tomatoes into the pot as well, let boil for about ten minutes.
• Wash fresh okra, cut off stems, and dry thoroughly (frozen okra thaw and dry thoroughly).
• Fry in hot oil until light brown and tender, and add the garlic to saute in the same oil. Remove from the oil and add lemon juice and spices and add the okra and garlic to the lamb meat.
• Let boil about 20 minutes longer and then turn off. Serve over rice!