Best Saudi Okra Stew With Meat Bamia Recipes

OKRA STEW | MIDDLE EASTERN BAMIA RECIPE

Steps:

• Start by dicing the onion finely and add it to a stock pot along with the vegetable oil and 1/2 teaspoon of salt. Cook it for 2-3 minutes until translucent
• Wash the veal pieces and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper
• To the pot, add the washed veal pieces and brown them from all sides for about 5 minutes
• Next add the tomato paste and and continue to cook for another few minutes
• Add the frozen okra to the pot along with the garlic which should be roughly chopped, the pomegranate molasses and 1/2 teaspoon salt
• Add about 10 cups of water in the pot, mix everything well, and bring to a rolling boil on medium heat for roughly 30 minutes
• After 30 minutes, check the tenderness of both the okra and the meat. If they are both still slightly firm, add more water (roughly 4-5 cups) and allow it to continue boiling for another 20 minutes
• Check the softness of the meat and okra, as well as the seasoning and adjust accordingly. If okra and meat are both tender, turn heat off and serve

SAUDI OKRA STEW WITH MEAT (BAMIA)

Steps:

• Wash okra and chop off stems.
• Cut onions into fine pieces.
• Sauté onions in oil till golden on medium.
• Add garlic and stir for a few seconds.
• Add spices stir for a few seconds add meat cook till water from meat drys on medium heat.
• Stir at intervals.
• Add tomato paste stir for a few seconds add blended tomatoes and water to meat, cook until meat is done.
• Add okra to meat and simmer on medium low for 13 minutes.
• Add the chopped coriander and lemon juice, simmer another 3 minutes.
• Serve hot with basmati white rice.

BEEF AND OKRA BAMIA

Steps:

• Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
• Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.

BAMYA BIL LAHME (OKRA WITH MEAT STEW)

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.