Bamya Okra Stew Recipes

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BAMYA MIDDLE EASTERN OKRA STEW



Bamya Middle Eastern Okra Stew image

Middle Eastern okra and tomato stew, served over white rice. This easy bamya recipe can be ready in just an hour, and requires very simple ingredients.

Provided by Diana

Categories     Main Course

Time 30m

Number Of Ingredients 10

2 tablespoons olive oil
1 yellow onion (diced)
2 cloves garlic (minced)
1 pound (450g) okra (fresh or frozen)
2 bay leaves
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 litre vegetable stock
1 can diced tomatoes
½ teaspoon salt

Steps:

  • Start by cutting the tips off using a small knife, then wash the okra and drain well.
  • Heat olive oil in a large pot, then saute a diced onion until it's soft and translucent.
  • Add the washed okra to the pot, and saute for a few minutes. Add a crushed garlic to the pot and cook until fragrant.
  • Add bay leaves, ground cumin, and turmeric. followed by vegetable stock to cover the okra, and cook for 20 minutes until the okra is cooked.
  • Add a can of diced tomatoes, or fresh sliced tomatoes. And cook for 15 more minutes. In the last 5 minutes of cooking, add salt.
  • Serve warm over rice.

Nutrition Facts : Calories 136 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

BAMYA ( LAMB OR BEEF AND OKRA STEW)



Bamya ( Lamb or Beef and Okra Stew) image

Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter or 6 tablespoons olive oil
2 lbs stewing lamb or 2 lbs beef, cut into 1 in cube
2 onions, finely chopped
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup peeled seeded and chopped tomato
3 tablespoons tomato paste
1 cup beef stock or 1 cup water, as needed
2 tablespoons chopped of fresh mint (optional)
salt
fresh ground pepper
1 -1 1/2 lb okra
1 lemon, juice of

Steps:

  • Okra must be cooked so that its slimy texture is eliminated.
  • The Greeks have the best technique for achieving this.
  • 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.
  • 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.
  • Serve with rice.
  • Preheat an oven to 325 F (165 C).
  • In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
  • Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
  • Using a slotted spoon transfer to a baking dish or stew pot.
  • Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
  • Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
  • Stir well.
  • Pour over the meat and season to taste with salt and pepper.
  • Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
  • Taste and adjust the seasonings.
  • Meanwhile, prepare the okra as directed in the note above.
  • In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
  • Remove the stew from the oven and arrange the okra on top in a spoke pattern.
  • Sprinkle the lemon juice evenly over the surface.
  • Re-cover the dish and return it to the oven.
  • Bake for 35 minutes longer.
  • Add stock or water if the mixture seems too dry.
  • Serve the"BAMIA" stew piping hot.

BAMYA (MIDDLE EASTERN OKRA STEW WITH LAMB)



Bamya (Middle Eastern Okra Stew with Lamb) image

Middle Eastern Okra Stew or Bamya is so tasty, especially when served with vermicelli rice.

Provided by Hilda Sterner

Categories     entree     Main Dish

Time 2h

Number Of Ingredients 10

1 pound lamb chunks
2 cups baby okra
1 tbsp vegetable oil
1 small yellow onion ((diced))
1 tbsp paprika
6 ounce canned tomato paste
4 cloves garlic ((minced))
1 tbsp medium tomato ((chopped))
1 tsp sea salt
2 tbsp lemon juice

Steps:

  • Slice meat into 3" pieces and wash in a strainer, until the water runs clear. Place meat in a 5-quart Dutch oven and add 4 cups of water. Bring to a boil, then cover and simmer for 45 minutes.
  • If using fresh okra, wash and trim the end by cutting around the "cap" to form a cone shape. If using pickled okra, rinse well before using.
  • Remove meat from the pot and pour out any remaining liquid. Rinse the pot and place the meat back inside. Add vegetable or olive oil, onion, and paprika to the meat. Sauté, over medium-high heat, to brown the meat.
  • Mix tomato paste into 4 cups hot water, stir to dissolve. Add to the pot, along with garlic, okra, chopped tomato, salt, and lemon juice. Simmer, covered, for 40 minutes. Serve Bamya over white rice.

Nutrition Facts : Calories 490 kcal, Carbohydrate 45 g, Protein 34 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 756 mg, Fiber 14 g, Sugar 21 g, ServingSize 1 serving

BAMIEH (MIDDLE EASTERN OKRA STEW)



Bamieh (Middle Eastern Okra Stew) image

A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.

Provided by E A Bowes

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h20m

Yield 8

Number Of Ingredients 13

2 tablespoons vegetable oil
2 large onions, chopped
salt and ground black pepper to taste
2 pounds cubed lamb stew meat
3 tablespoons ground cinnamon
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ tablespoons garlic paste
5 (14.5 ounce) cans canned diced tomatoes, drained
1 ½ tablespoons tomato paste
2 beef bouillon cubes
4 cups boiling water
2 pounds frozen sliced okra

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.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 22.6 g, Cholesterol 53.5 mg, Fat 8.3 g, Fiber 7 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 778.5 mg, Sugar 11.8 g

BAMYA BIL LAHME (OKRA WITH MEAT STEW)



Bamya Bil Lahme (Okra With Meat Stew) image

Bamya bil lahme originated in Egypt thousands of years ago. It is made with lamb or beef. This is the recipe as taught to me by my Egyptian mother-in-law while I was living in Egypt. This recipe is a one pot recipe making it quicker and easier to prepare than other stove to oven methods. Served with Egyptian or other short grained rice.

Provided by Gamila Muhammad

Categories     One Dish Meal

Time 32m

Yield 5-6 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter or 6 tablespoons olive oil
2 lbs lamb or 2 lbs beef stew meat
2 onions, finely chopped
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander (or 4 whole pods)
1 cup chopped tomato (peeled and seeded)
3 tablespoons tomato paste
1 cup stock (beef)
2 cups water
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
1 1/2 lbs okra (baby, fresh or frozen)
1 lemon, juice of

Steps:

  • Heat 4 tablespoons butter or oil in a large stock pot over medium high heat. Working in small batches, brown meat, turning constantly, until browned on all sides, about 10 minutes.
  • Add onions to meat and saute until translucent, 8-10 minutes.
  • Add garlic, cumin, coriander, tomatoes, tomato paste, and stock. Stir well.
  • Add salt and pepper to taste.
  • Cover tightly and cook for about 45 minutes- 1 hour or until meat is tender. Add more water if it becomes dry.
  • Prepare okra by rinsing in cool water. Cut the stem end off each and poke holes in them to absorb the liquid.
  • Once meat is tender add okra and 1-2 cups water.
  • Pour lemon juice over mixture (this reduces the slimy texture of the okra).
  • Cook an additional 30-45 minutes on low heat until it has a thick stew consistency and okra is soft.
  • Serve warm with rice.

Nutrition Facts : Calories 475.1, Fat 32.3, SaturatedFat 16.3, Cholesterol 132.6, Sodium 633.6, Carbohydrate 18.6, Fiber 6.3, Sugar 5.9, Protein 29.9

BAMYA ALICH'A (ETHIOPIAN-STYLE OKRA)



Bamya Alich'a (Ethiopian-Style Okra) image

Can be served hot or at room temperature. If you really don't like the texture from the okra, split the pods, soak overnight in water, and drain well before cooking. From "The Africa Cookbook".

Provided by realbirdlady

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups okra, trimmed and split lenthwise (seeded if mature)
1/4 cup olive oil
1 1/2 cups red onions, minced
2 cups tomatoes, peeled, seeded, and chopped
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/2 teaspoon cardamom, ground
2 jalapenos, minced

Steps:

  • In a medium saucepan, heat oil.
  • Cook onions until light brown.
  • Add tomatoes and bring to a boil.
  • Lower heat, and stir in garlic, ginger, and cardamon. Add the okra and cook, uncovered, for 20 minutes.
  • Add chiles and cook five more minutes.

Nutrition Facts : Calories 199.8, Fat 13.9, SaturatedFat 2, Sodium 15.2, Carbohydrate 18.3, Fiber 5.5, Sugar 6.4, Protein 3.6

BAMYA - MEAT AND OKRA STEW



Bamya - Meat and Okra Stew image

Make and share this Bamya - Meat and Okra Stew recipe from Food.com.

Provided by AZPARZYCH

Categories     Vegetable

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs beef or 2 lbs lamb, cut into 1-inch cubes
2 onions, finely chopped
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup tomatoes, peeled seeded and chopped
3 tablespoons tomato paste
1 cup beef stock (or more) or 1 cup water, as needed (or more)
2 tablespoons of fresh mint, chopped
salt & freshly ground black pepper
1 1/2 lbs okra
1 lemon, juice of

Steps:

  • Okra must be cooked so that its slimy texture is eliminated. The Greeks have the best technique for achieving this. Trim the conical tops with a sharp knife then soak the okra in red wine vinegar (Khall) for 30 minutes allowing 1/2 cup of vinegar per pound. 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. Serve with rice.
  • Preheat an oven to 325F/165°C In a large frying pan over medium-high heat, warm 1 Tbsp butter or oil per serving. Working in batches, add the meat and fry, turning, until browned on all sides - about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent - 8-10 minutes. Add the garlic, cumin, coriander, tomatoes, tomato paste, stock and mint. Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake until all the liquid is absorbed - about 1.5 hours. Taste and adjust the seasoning.
  • Meanwhile prepare the okra as directed in the note above. In a saute pan over medium heat warm 1/2 Tbsp butter or oil. Add the okra and saute for 3 minutes, stirring gently. Remove the stew from the oven and arrange the okra on top in a spoked pattern. Sprinkle the lemon juice evenly over the surface. Recover the dish and return it to the oven. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry. Serve the Bamia stew piping hot.

Nutrition Facts : Calories 1090.9, Fat 107.8, SaturatedFat 44.7, Cholesterol 149.8, Sodium 265.1, Carbohydrate 15.5, Fiber 5.3, Sugar 4.9, Protein 16.4

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