Try these delicious Bamia Okra Stew with beef. Bamia is a traditional Middle Eastern stew with okra, tomato sauce, and tender beef that melts in your mouth. This easy recipe requires only about 10 minutes of prep and then simmers until done. Click here for full recipe.

%rating%
%duration%

%title%

%title%

emborg
remove_btn
comment_img
Emborg placeholder
%rating%
%duration%

%headings%

%desc%

Ingredients
Instructions

Bamia Okra Stew with beef

Beef
Lamb
Dinner
Ramadan
Middle Eastern

Bamia is a traditional Middle Eastern stew with okra, tomato sauce, and tender beef that melts in your mouth. This easy recipe requires only about 10 minutes of prep and then simmers until done.

3 hr

4 persons

Ingredients

    Add to shopping list

    Instructions

    • Preheat the oven to 200°C.

    • In a medium-sized heavy-bottomed pot over medium-high heat, cook the meat and onions, stirring occasionally, until well-browned.

    • Add allspice, black pepper, and salt, stirring to combine.

    • Pour in water, bring to a boil, then skim off any scum. Reduce heat to low, cover, and simmer until the meat is mostly tender, about 1.5 hours.

    • While the meat simmers, toss Emborg Okra Zero with 1 tbsp of oil on two parchment-lined baking sheets and roast until golden, about 30 minutes.

    • Drain the meat, reserving the cooking liquid. In a large pot, combine the roasted okra, boiled meat, chopped tomatoes, and tomato passata. Add enough reserved meat liquid to achieve a soupy consistency, adding more water if necessary.

    • Bring to a boil, then lower to a simmer, cover, and cook until the meat and okra are tender, about 45 minutes.

    • For the garlic-coriander oil: Heat the remaining oil in a small saucepan over medium heat. Add the minced garlic and cook until it starts to brown. Remove from the heat one shade lighter than desired, then stir in the chopped coriander and set aside.

    • Once the okra and meat are tender, stir in the lemon juice and pomegranate molasses, and simmer for another 10 minutes to allow the flavors to meld. Taste and adjust the seasoning with salt, lemon juice, and pomegranate molasses, balancing acidity and sweetness to your liking.

    • To serve, either mix in the coriander/garlic oil or drizzle it over the top if serving on a platter. Serve with cooked rice.

    Use a pressure cooker like an Instant Pot for melt-in-your-mouth meat.

    How was this recipe?

    Rate this recipe

    Comments(0)

    profile_pic

    %name%

    %time_passed%

    %comment%

    profile_pic

    %name%

    %time_passed%

    %comment%

    %image_array%
    %replycount%
    %reply%
    emborg
    3 hr
    4 persons

    Bamia Okra Stew with beef

    Bamia is a traditional Middle Eastern stew with okra, tomato sauce, and tender beef that melts in your mouth. This easy recipe requires only about 10 minutes of prep and then simmers until done.
    Bamia Okra Stew with beef - Emborg Singapore


    4 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. Preheat the oven to 200°C.

      • 2. In a medium-sized heavy-bottomed pot over medium-high heat, cook the meat and onions, stirring occasionally, until well-browned.

      • 3. Add allspice, black pepper, and salt, stirring to combine.

      • 4. Pour in water, bring to a boil, then skim off any scum. Reduce heat to low, cover, and simmer until the meat is mostly tender, about 1.5 hours.

      • 5. While the meat simmers, toss Emborg Okra Zero with 1 tbsp of oil on two parchment-lined baking sheets and roast until golden, about 30 minutes.

      • 6. Drain the meat, reserving the cooking liquid. In a large pot, combine the roasted okra, boiled meat, chopped tomatoes, and tomato passata. Add enough reserved meat liquid to achieve a soupy consistency, adding more water if necessary.

      • 7. Bring to a boil, then lower to a simmer, cover, and cook until the meat and okra are tender, about 45 minutes.

      • 8. For the garlic-coriander oil: Heat the remaining oil in a small saucepan over medium heat. Add the minced garlic and cook until it starts to brown. Remove from the heat one shade lighter than desired, then stir in the chopped coriander and set aside.

      • 9. Once the okra and meat are tender, stir in the lemon juice and pomegranate molasses, and simmer for another 10 minutes to allow the flavors to meld. Taste and adjust the seasoning with salt, lemon juice, and pomegranate molasses, balancing acidity and sweetness to your liking.

      • 10. To serve, either mix in the coriander/garlic oil or drizzle it over the top if serving on a platter. Serve with cooked rice.