Bamya (Meat and Okra Stew)

Bamya (Meat and Okra Stew)

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 vinegar (Khall) for 30 minutes allowing 1/2 cup of 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.

Serves 4

Core recipe

2 lb beef or lamb cut into 1" cubes
2 onions, finely chopped
2 cloves garlic, finely minced
1 tsp ground cumin
1 tsp ground coriander
1 cup tomatoes  peeled, seeded and chopped or 400g tin chopped tomatoes
3 tbsp tomato paste
1 cup beef stock or water     or more as needed
2 tbsp fresh mint chopped
salt and freshly ground black pepper
1.5 lb okra
juice of 1 lemon

Preheat the oven to 325ºF/165ºC.  In a large pan, working in batches,
fry the meat, 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 frying pan
and saute over medium heat until tender and translucent - 8-10 minutes.  Add the garlic, cumin, coriander, tomatoes, tomato paste, stock and mint.  Stir well.  Pour over the meat and season to taste with salt and pepper.  Cover and bake until all the liquid is absorbed - about 1½ hours. Taste and adjust the seasoning.

Meanwhile prepare the okra as directed in the note above. In a pan sprayed with frylight, add the okra and saute for 3 minutes, stirring gently.  Remove the stew
from the oven and arrange the okra on top in a spoked pattern. Sprinkle the lemon juice evenly over the surface.  Recover 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.