Bamia (Middle Eastern Okra and Meat Stew)

Name: Bamia (Middle Eastern Okra and Meat Stew)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 People
Ingredients: 20 oz. lamb; 12 oz. canned crushed tomatoes; 1 teaspoon tomato paste; 1 stick cinnamon; 2 bay leaves; 1 teaspoon baharat; ½ teaspoon Turmeric; ¼ teaspoon ground cumin; 20 oz. okra; 4 tomatoes; 2 onions; 5 cloves garlic; 1 teaspoon apple cider vinegar; 1 teaspoon sugar; 10 cloves garlic; 2 bunches cilantro; 8 tablespoons olive oil; water; salt; pepper; Pressure cooker

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
6 People
Course
Main Course
Cuisine
Jordanian

Bamia (Middle Eastern Okra and Meat Stew)

Erin Shaw

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Bamiya or bamia is a stew from the Middle East, Anatolia and Greece made with lamb, okra and tomatoes. The Arabic word bamia simply means okra.

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Ingredients

Servings

20 oz. lamb , cubed
12 oz. canned crushed tomatoes
1 teaspoon tomato paste
1 stick cinnamon
2 bay leaves
1 teaspoon baharat
½ teaspoon Turmeric
¼ teaspoon ground cumin
20 oz. okra , fresh or frozen
4 tomatoes , peeled, seeded and diced
2 onions , roughly chopped
5 cloves garlic , chopped
1 teaspoon apple cider vinegar
1 teaspoon sugar
10 cloves garlic , pressed
2 bunches cilantro , finely chopped
8 tablespoons olive oil
water
salt
pepper

Equipment

Pressure cooker

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Instructions

In a pressure cooker, place the cubed lamb, half the onion, cinnamon stick, bay leaves, baharat and canned crushed tomatoes. Mix.
Cover with water about an inch (2,5 cm) above the meat.
Close the pressure cooker and cook over medium heat under pressure for 30 minutes or until meat is cooked through and tender.
Add about 6 tablespoons of olive oil into a Dutch oven or large wok and add the remaining onion and the 5 coarsely chopped garlic cloves.
Sauté until the garlic and onion are slightly softened, then add the okra. Stir.
Sprinkle with salt and pepper, turmeric and cumin, and continue to stir over medium to high heat for about 15 minutes.
Add the tomatoes and tomato paste, mix well and cook for about 10 minutes or until the tomatoes begin to release their juice.
Add the cooked meat and its sauce to the okra mixture.
Put the pot back on the heat and add the sugar and vinegar. Mix well.
Cover and simmer over low heat for about 10 minutes.
Pour the remaining 2 tablespoons olive oil in a small pan and sauté the cilantro and 10 crrushed garlic cloves over medium heat for a few minutes, until the garlic begins to turn golden.
Add this mixture to the okra stew.
Serve with rice.