OKRA STEW
This Okra Stew is a hearty Lebanese style recipe with robust flavors of stewed tomatoes, cilantro, garlic and sauteed onions - the whole family will enjoy!
Provided by Yumna Jawad
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- In a heavy bottomed saute pan over medium-high heat, heat 1 tablespoon olive oil, add the beef and cook for 4-5 minutes without touching. Flip over and cook for an additional 4-5 minutes. Set the beef aside
- In the same pan, add the remaining olive oil along with the garlic, cilantro and onions and cook until soft and fragrant, about 2 minutes.
- Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. Cook the okra, stirring occasionally until the okra is fully cooked, about 10 minutes.
- Add the tomato paste, fresh cut tomatoes and 4 cups of water to the pan. Then return the beef tips, and mix to incorporate everything together. Lower heat to low and simmer covered for 15 minutes until sauce thickens.
- Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.
Nutrition Facts : ServingSize 1 g, Calories 311 kcal, Carbohydrate 13 g, Protein 15 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 208 mg, Fiber 3 g, Sugar 5 g
OKRA STEW (ARABIC RECIPE)
This is a traditional Arabic recipe and is called bamee. This dish is really delicious is very tasty. You can serve it with plain rice.
Provided by Hommus
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash okra and trim off stems, and dry.
- Sprinkle okra with oil and place under broiler until lightly browned or fry in vegetable oil until lightly browned (do not use same oil for browning meat).
- Sauté chopped onions, diced garlic, lamb meat, salt, and spices in olive oil(stirring occasionally) until meat is lightly browned.
- Add water and stir, bring to boil and then cover and cook on low heat until meat is tender.
- Add browned okra, chopped tomatoes or (28 oz can diced tomatoes) and ½ cup fresh cilantro or 1 teaspoon coriander (optional).
- Mix well, cover and simmer until okra is tender.
- This meal is excellent when served hot with rice. See my recipe for rice.
BAMIEH (MIDDLE EASTERN OKRA STEW)
A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.
Provided by E A Bowes
Categories Soups, Stews and Chili Recipes Stews
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
- Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
- Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 22.6 g, Cholesterol 53.5 mg, Fat 8.3 g, Fiber 7 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 778.5 mg, Sugar 11.8 g
MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)
'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
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
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OKRA STEW - SIMPLY LEBANESE
From simplyleb.com
5/5 (6)Category Main CourseCuisine LebaneseTotal Time 1 hr 35 mins
- 1. Begin by boiling the beef. Add the beef to your pressure cooker along with enough water to cover the meat plus a few inches. Do not cover at this time. Boil for 10 minutes on high heat. Throw away the first batch of water and rinse out the meat from excess fat. Add 6-8 cups of water to the beef along with whatever you typically use to boil meat. I like to add a half small onion, 1 large bay leaf, 1 cinnamon stick, a few cloves, 2 teaspoons of salt, and ½ teaspoon of black pepper. Cover with lid and set the pressure cooker on the highest level over medium-high heat. Once the pressure cooker begins to whistle after 7-10 minutes, lower the heat to medium and set a timer for 20 minutes. After 20 minutes, turn off heat and let pressure cooker release the steam. Set aside with the fresh broth. **
- Thaw the frozen okra for about 15 minutes. Heat up vegetable oil for frying. Deep fry the baby okra for about 8-10 minutes on medium heat until slightly crispy and light golden brown. Set aside until use.
- Wash the fresh cilantro and cut off the stems. Finely chop. It should come to about a cup or so of chopped cilantro.
- Crush the garlic with 1 teaspoon of salt using a wooden mortar and pestle if possible. Add the chopped cilantro and garlic to a large pot with 2 tablespoons of vegetable oil. Sauté for 3-4 minutes on low-medium heat.
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