Bamya Meat And Okra Stew Recipe

Ingredients for Bamya Meat And Okra Stew

• Beef
• 1 large onion, chopped
• Garlic Cloves
• Ground Cumin
• Ground Coriander
• 2 large tomatoes, chopped, or 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• Beef Stock
• Of Fresh Mint
• Salt & Freshly Ground Black Pepper
• 1 lb fresh okra, trimmed
• Lemon, Juice Of

How to Make Bamya Meat And Okra Stew

1. Preheat oven to 325°F (165°C).
2. Trim the conical tops of the okra. Soak the okra in 1/2 cup red wine vinegar for 30 minutes.
3. Drain, rinse, and dry the okra thoroughly.
4. In a large frying pan over medium-high heat, warm 1 tbsp butter or oil.
5. Working in batches, brown the meat on all sides (about 10 minutes).
6. Transfer the browned meat to a baking dish or stew pot.
7. Add the remaining 1 tbsp butter or oil to the pan. Sauté the chopped onion until tender and translucent (8-10 minutes).
8. Add the minced garlic, cumin, coriander, tomatoes, tomato paste, stock, and mint to the pan. Stir well.
9. Pour the onion mixture over the meat in the baking dish. Season with salt and pepper.
10. Cover and bake for 1 hour and 30 minutes, or until the liquid is mostly absorbed.
11. While the stew bakes, prepare the okra: In a sauté pan over medium heat, warm 1/2 tbsp butter or oil. Add the okra and sauté for 3 minutes, stirring gently.
12. Remove the stew from the oven. Arrange the sautéed okra on top in a spoked pattern.
13. Sprinkle lemon juice evenly over the surface.
14. Cover and return to the oven for another 35 minutes.
15. If the mixture seems too dry, add a little more stock or water.
16. Taste and adjust seasoning as needed.
17. Serve the Bamya stew piping hot with rice.