Lamb And Okra Stew Recipes

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BAMYA ( LAMB OR BEEF AND OKRA STEW)



Bamya ( Lamb or Beef and Okra Stew) image

Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter or 6 tablespoons olive oil
2 lbs stewing lamb or 2 lbs beef, cut into 1 in cube
2 onions, finely chopped
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup peeled seeded and chopped tomato
3 tablespoons tomato paste
1 cup beef stock or 1 cup water, as needed
2 tablespoons chopped of fresh mint (optional)
salt
fresh ground pepper
1 -1 1/2 lb okra
1 lemon, juice of

Steps:

  • Okra must be cooked so that its slimy texture is eliminated.
  • The Greeks have the best technique for achieving this.
  • Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
  • Drain, rinse and dry the okra and proceed with the recipe.
  • This dish is popular throughout the Middle East and can be prepared with lamb or beef.
  • Serve with rice.
  • Preheat an oven to 325 F (165 C).
  • In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
  • Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
  • Using a slotted spoon transfer to a baking dish or stew pot.
  • Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
  • Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
  • Stir well.
  • Pour over the meat and season to taste with salt and pepper.
  • Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
  • Taste and adjust the seasonings.
  • Meanwhile, prepare the okra as directed in the note above.
  • In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
  • Remove the stew from the oven and arrange the 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 the"BAMIA" stew piping hot.

MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)



Middle Eastern Lamb and Okra Stew (Bamia Stew) image

'Bamia' in Arabic means 'Okra'. This is an old Middle-Eastern recipe very popular throughout, served with rice.

Provided by AaliyahsAaronsMum

Categories     Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

600 g baby okra
400 g boneless lamb, cut into small chunks
4 -5 tablespoons oil or 4 -5 tablespoons butter
2 onions, chopped
700 g tomatoes, seeded and chopped
2 -3 garlic cloves, crushed
1 teaspoon cumin powder
1 teaspoon coriander powder
125 ml lemon juice
salt
1 bunch fresh coriander, roughly chopped

Steps:

  • Trim the baby okras and wash in cold water and then place in a colander to drain.
  • In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
  • Add the crushed garlic and chopped onions to the meat and saute till brown.
  • Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
  • Add in all the spices and salt and give it a good mix.
  • Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
  • Add in the trimmed okras and bring to boil.
  • Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
  • Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
  • Remove from heat and serve with rice.

Nutrition Facts : Calories 502.5, Fat 35.9, SaturatedFat 11.4, Cholesterol 72, Sodium 82.2, Carbohydrate 27.1, Fiber 7.9, Sugar 9.7, Protein 22.3

BRAISED LAMB SHANK AND OKRA STEW



Braised Lamb Shank and Okra Stew image

Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 17

4 lamb shanks (1 to 1 1/4 pounds each)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium red onions, thinly sliced
2 tablespoons Arabic Spice Blend
2 pints cherry tomatoes
4 cups homemade or store-bought low-sodium chicken stock
3 cardamom pods, crushed
2 bay leaves
Pinch of saffron threads
1 cinnamon stick
1 pound small okra, halved lengthwise
1 cup lightly packed cilantro sprigs, finely chopped
1 clove garlic, minced
Zest of 1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Make the lamb shanks: Allow lamb to come to room temperature. Preheat oven to 350 degrees. Generously season lamb with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, add lamb and cook until brown on all sides, about 12 minutes. Transfer lamb to a bowl.
  • Add onions and spice blend to pot and cook until onions are soft and translucent, about 10 minutes. Season with salt and add cherry tomatoes, stock, cardamom, bay leaves, saffron, and cinnamon to pot. Return lamb to pot and bring mixture to a boil. Cover and transfer to oven. Cook, turning halfway through, until meat is tender and falling off the bone, about 3 hours.
  • Just before serving, bring salted water to a boil in a medium saute pan. Add okra and cook until crisp-tender, 4 to 6 minutes.
  • Remove lamb from pot and skim any fat. Return lamb to pot along with cooked okra. Gently stir to combine.
  • Make the cilantro condiment: Combine cilantro, garlic, lemon zest, and oil and season to taste with salt and pepper. Spoon over lamb before serving.

LAMB AND OKRA STEW



Lamb and Okra Stew image

Old Middle Eastern family recipe, one of my favorites. A mildly spiced lamb stew is served over rice pilaf in this homey main dish.

Provided by GIANASMOM

Categories     Stew

Time 1h5m

Yield 6

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
¼ cup crushed garlic
2 pounds cubed leg of lamb meat
1 teaspoon ground cumin
1 teaspoon chopped fresh mint
1 teaspoon ground dried turmeric
1 teaspoon chopped fresh rosemary
2 (14.5 ounce) cans diced tomatoes, drained
2 tablespoons tomato paste
1 pound baby okra
1 teaspoon lemon juice
1 cup water
1 tablespoon butter
1 cup thin egg noodles
2 cups long grain rice
2 cups chicken broth
2 cups water
1 pinch salt and pepper to taste
1 teaspoon olive oil

Steps:

  • Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.
  • Meanwhile, melt the butter in a saucepan over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.

Nutrition Facts : Calories 551.8 calories, Carbohydrate 67 g, Cholesterol 71.9 mg, Fat 19.1 g, Fiber 5 g, Protein 25.5 g, SaturatedFat 6.7 g, Sodium 324.7 mg, Sugar 5.2 g

LAMB STEW WITH OKRA AND GREEN PEPPER



Lamb Stew with Okra and Green Pepper image

Provided by Hatice Sivrican

Categories     Soup/Stew     Lamb     Stew     Bell Pepper     Fall     Winter     Okra     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 pound fresh okra, stems trimmed at top
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 1/2 pounds lamb stew meat, cut into 3/4-inch pieces
Ground allspice
1 large onion, diced
1 large green bell pepper, diced
1 tablespoon tomato paste

Steps:

  • Combine okra and vinegar in medium bowl; toss to coat. Let stand 30 minutes.
  • Meanwhile, heat olive oil in heavy Dutch oven over high heat. Season lamb with allspice, salt and pepper. Working in batches, add lamb to Dutch oven and brown, about 5 minutes per batch. Transfer lamb to bowl. Add onion and green pepper to same pot, reduce heat to medium and sauté until vegetables are tender, about 8 minutes. Mix in tomato paste. Return lamb and any collected juices to pot. Add enough water barely to cover lamb mixture and bring to boil. Reduce heat to medium-low, cover and simmer stew 30 minutes. Add okra mixture; cover and simmer until lamb and okra are tender, about 15 minutes longer. Season to taste with salt and pepper.

LAMB AND OKRA STEW



Lamb and Okra Stew image

Old Middle Eastern family recipe, one of my favorites. A mildly spiced lamb stew is served over rice pilaf in this homey main dish.

Provided by GIANASMOM

Categories     Stew

Time 1h5m

Yield 6

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
¼ cup crushed garlic
2 pounds cubed leg of lamb meat
1 teaspoon ground cumin
1 teaspoon chopped fresh mint
1 teaspoon ground dried turmeric
1 teaspoon chopped fresh rosemary
2 (14.5 ounce) cans diced tomatoes, drained
2 tablespoons tomato paste
1 pound baby okra
1 teaspoon lemon juice
1 cup water
1 tablespoon butter
1 cup thin egg noodles
2 cups long grain rice
2 cups chicken broth
2 cups water
1 pinch salt and pepper to taste
1 teaspoon olive oil

Steps:

  • Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.
  • Meanwhile, melt the butter in a saucepan over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.

Nutrition Facts : Calories 551.8 calories, Carbohydrate 67 g, Cholesterol 71.9 mg, Fat 19.1 g, Fiber 5 g, Protein 25.5 g, SaturatedFat 6.7 g, Sodium 324.7 mg, Sugar 5.2 g

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