Beef Bamia with Cauliflower Rice
- 500 g Beef Cubes
- 1 Onion quartered
- 3 Cardamom Pods crushed
- 2 Bay Leaves
- Water to cover
- Okra Stew
- 2 tbsp Olive Oil
- 1 Onion chopped
- 2 Garlic Cloves minced
- 1/2 - 1 tsp Ground Coriander
- 2 Jalapeño Peppers (optional)
- (2.5 dl Beef Broth)
- 300 g frozen Emborg Okra Zero
- 1 can Tomato Sauce
- 1 tsp Salt
- 1/2 tsp Ground Black Pepper
- 450 g Emborg Cauliflower Rice (or 5 dl Basmati Rice)
Bamia is family-dinner must-have, with its lightly spiced flavour, tender meat and unique okra texture. A traditional centrepiece! Try this okra stew recipe with cauliflower rice on the side as a healthier version.
In a large pot over medium high heat, bring water, onion, bay leaves and cardamom pods to a boil.
Add beef cubes and boil for 5 minutes, skimming the appearing foam from the top. Reduce to medium heat and keep cooking until beef is done.
Strain the beef and set beef broth aside.
Heat oil in a pot over medium heat. Sauté onions and garlic. Add coriander and stir for a minute then add the optional jalapeño peppers.
Pour in the tomato sauce, along with the beef broth and bring to a boil.
Stir in Emborg Okra Zero, salt and pepper. Adjust seasoning then cover and let it cook.
Bring back to a boil then reduce heat and simmer. Check liquid level regularly as okra scorches easily.
After 35–40 minutes, add the cooked beef and let simmer for another 10 minutes.
Boil Emborg Cauliflower Rice for 5 minutes, or regular rice according to instructions on package. Add salt to tasting.
Serve the hot Bamia with healthy cauliflower rice and enjoy!