Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Bamya (Meat and Okra Stew)

List of Ingredients




Bamya (Meat and Okra Stew)
Ingredients:
6 tablespoons unsalted butter or olive oil. 2 lb (1 kg) stewing lamb or beef, cut into 1 in cubes.
2 onions, finely chopped
2 cloves garlic, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup (6oz/185 g) peeled, seeded and chopped tomatoes
3 tablespoons tomato paste
1 cup stock (beef) or water, or as needed
2 tablespoons chopped fresh mint (optional)
salt and freshly ground pepper
1-1 1/2 lb (500-750 g) okra
juice of 1 lemon
Instructions:
Note:
Okra must be cooked so that it is no longer slimy. The Greeks have the best technique for achieving this. Trim the
conical tips with a sharp knife, then soak the okra in red
wine-vinegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe.
Another method for this is to trim the tips, and plunge into rapidly boiling water for 2 minutes. Remove and rinse with very cold water, drain and pat dry.
This dish is popular throughout the Middle East and can be
prepared with lamb or beef. Serve it with rice.
Preheat an oven to 325* F (165 C).

Place 4 Tablespoons of the butter or oil in a large frying pan over medium high heat. Working in small batches, add the meat and fry, turning constantly, until browned on all sides, about 10 minutes. Using a slotted spoon transfer the cooked meat to a baking dish or stew pot.

Add the onions to the fat remaining in the frying pan and saute them over medium heat until translucent, 8-10 mins. Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using: but really it is more authentic if you do use it!). Stir well. Pour over the meat and season to taste with salt and pepper. Cover tightly and bake until all the liquid is absorbed, about 1 1/2 Hrs.

Taste and adjust the seasonings.

Meanwhile, prepare the okra as directed in the note above. Heat the remaining 2 tablespoons butter or oil in the skillet. Add the okra and saute for 3 mins, stirring gently. Remove the stew from the oven and arrange the cooked 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 very hot.
Serves 4.


Recipe