Best 4 How To Prepare Fresh Okra Bamia Before Cooking Recipes

BEEF AND OKRA BAMIA

Steps:

• Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
• Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.

EGYPTIAN MEAT AND OKRA STEW

Steps:

• Heat the olive oil in a large, lidded pot like a Dutch oven over medium-high heat. Salt the meat well and brown it in batches. Pat it dry with paper towels and don't let the pieces touch. You might need to raise the heat to full blast to prevent the meat from steaming. You want it to be well browned on at least 2 sides. Move pieces to a bowl as they brown. This will take you about 15 minutes.
• When the meat has browned, add the onions to the pot. Add a little extra olive oil if you want. Stir the onions around with a wooden spoon to scrape up all the browned bits in the pot. Let them sauté until soft and a little brown. Add the green chiles and the garlic and cook another 2 minutes, stirring often.
• Return the meat and any juices to the pot, add the coriander, cardamom, tomato paste and some salt and mix well. Let this cook a minute, then add the tomatoes and stock. Add the dried lemons if you happen to be using them. Bring to a gentle simmer and taste for salt. Cover the pot and cook for 2 hours. If you are using lamb or beef, you'll only need to cook this for about 90 minutes, or even less.
• When the meat is tender, add the okra and lemon juice. Simmer about 15 more minutes, then add black pepper to taste. Serve with rice.

MIA BAMIA ARABIC LAMB AND OKRA STEW

Steps:

• Wash okra and trim okra, and pat dry.
• Sprinkle with oil and place in broiler and lightly brown the okra.
• Sauté the onions, garlic, lamb meat, and spices in olive oil, stirring regularly, until meat is browned.
• Add water and salt, then stir, bring to boil.
• Cover, lower heat and slow cook until meat is tender.
• Add browned okra, chopped tomatoes and ½ cup fresh cilantro.
• Mix well, cover and cook until okra is tender.

HOW TO PREPARE FRESH OKRA (BAMIA) BEFORE COOKING

Steps:

• Wash well handling gently.
• Trim stem end without cutting into pod.
• Trim around top of stem attached to pod, removing a thin layer.
• Remove fuzz under running water by rubbing pod gently with a nylon scourer. If okra is young there is no need to do this.
• Spread out and leave until dry.
• Place in a bowl and pour on vinigar tossing gently so that vinegar coats okra.
• Leave for 30 minutes.
• Drain and rinse well.
• Dry and use as directed in recipes.
• TO FREEZE.
• Method 1.
• Prepare as above and dry.
• In a deep pan heat oil and fry okra for 5 miutes, tossing gently with a wooden spoon.
• Cool and put into freezer bags, expel air, seal and label. Pack into freezer.
• Method 2.
• Prepare as above.
• Bring a large pot of water to a boil.
• Have a bowl of ice water ready.
• Place prepared okra into a frying basket and lower into boiling water.
• Boil for 3 miutes, timed from when the water returns to a boil.
• Lift out and place in ice water for 3 minutes.
• Drain well, put into freezer bags, expel air, seal and label. Pack into freezer.