Best 5 Saudi Okra Stew With Meat Bamia Recipes

OKRA STEW | MIDDLE EASTERN BAMIA RECIPE

Steps:

• Start by dicing the onion finely and add it to a stock pot along with the vegetable oil and 1/2 teaspoon of salt. Cook it for 2-3 minutes until translucent
• Wash the veal pieces and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper
• To the pot, add the washed veal pieces and brown them from all sides for about 5 minutes
• Next add the tomato paste and and continue to cook for another few minutes
• Add the frozen okra to the pot along with the garlic which should be roughly chopped, the pomegranate molasses and 1/2 teaspoon salt
• Add about 10 cups of water in the pot, mix everything well, and bring to a rolling boil on medium heat for roughly 30 minutes
• After 30 minutes, check the tenderness of both the okra and the meat. If they are both still slightly firm, add more water (roughly 4-5 cups) and allow it to continue boiling for another 20 minutes
• Check the softness of the meat and okra, as well as the seasoning and adjust accordingly. If okra and meat are both tender, turn heat off and serve

SAUDI OKRA STEW WITH MEAT (BAMIA)

Steps:

• Wash okra and chop off stems.
• Cut onions into fine pieces.
• Sauté onions in oil till golden on medium.
• Add garlic and stir for a few seconds.
• Add spices stir for a few seconds add meat cook till water from meat drys on medium heat.
• Stir at intervals.
• Add tomato paste stir for a few seconds add blended tomatoes and water to meat, cook until meat is done.
• Add okra to meat and simmer on medium low for 13 minutes.
• Add the chopped coriander and lemon juice, simmer another 3 minutes.
• Serve hot with basmati white rice.

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.

BAMIEH (MIDDLE EASTERN OKRA STEW)

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.

MARAGAT BAMIA - OKRA STEW WITH GOAT

Steps:

• Rub meat with ibzaar mixture.
• Heat oil in a medium sized saucepan or pot. Add meat with spices. Add some salt to meat. Fry until brown.
• Heat oil in seperate sautee/frying pan. Add tomatoes, onions, okra and garlic. Fry until onions are soft and slightly golden and until okra starts to slightly change color. It is best to add the garlic at the end of the frying process as garlic burns easily.
• Add above mixture to meat.
• Add water (make sure that meat is completely covered by at least 1 inch).
• Add tomato paste, lemon (or dried limes) and salt to taste.
• Bring to boil. Cover pot and reduce heat to medium for around 45 min and then low for maybe 10 to 15 minute
• Serve with Basmati rice.