Middle Eastern okra stew – Bamya

How Does This Okra Stew Have NO Slime?

by Middle Eats
Middle Eastern okra stew Bamya

Okra Stew is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today we’re making Bamya, a traditional Middle Eastern okra stew, that is filled with big chunks of Lamb. This stew is packed full of flavor, and unlike most Okra dishes, it doesn’t have a weird slimy texture. That’s all thanks to a couple of tricks that I’ll show you in this video.

  • Middle Eastern okra stew Bamya
  • Middle Eastern okra stew Bamya
  • Middle Eastern okra stew Bamya
  • Middle Eastern okra stew Bamya
  • Middle Eastern okra stew Bamya
  • Middle Eastern okra stew Bamya
  • Middle Eastern okra stew Bamya
  • Middle Eastern okra stew Bamya
  • Middle Eastern okra stew Bamya

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

Middle Eastern okra stew Bamya
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Bamya (Middle Eastern okra stew)

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Bamya Stew:

Middle Eastern okra stew Bamya

  • 1kg Lamb Leg Pieces - bone-in
  • 800g Canned tomatoes or tomato passata
  • 800g Frozen small Okra
  • 500ml water
  • 10 cloves of Garlic
  • 2 Medium Onions
  • 1 Spicy Green Chilli
  • 3 Tbsp Lime Juice
  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Salt
  • 1 1/2 Tsp Black pepper

Tomato Pickle:

Tomato Pickle

  • 4-5 Cloves of garlic
  • 1 Spicy Green Chilli
  • 350g Vine-ripened tomatoes
  • 2 Tbsp white vinegar
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Olive oil
  • 1 Tbsp Chopped Parsley
  • 1/4 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Cumin

Vermicelli Rice:

Vermicelli Rice

  • 1 1/2 Cup Egyptian/Japanese/Calrose rice
  • 1/2 Cup Wheat Vermicelli
  • 1 Tbsp Butter
  • 1 Tbsp Vegetable Oil
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper

Limes or lemons for serving with the Bamya

Instructions

To make the stew:

  1. Chop 2 onions to a fine dice, then add 2 tbsp of vegetable oil to a pot over medium heat. Add the onions and saute for 3 minutes until softened.
  2. Add 6 cloves of minced garlic, and saute with the onion for another minute
  3. Push the onions to one side, then add in your lamb pieces. Allow these to brown for a couple of minutes, then flip over and stir the pot
  4. Once all the meat is lightly browned; blend 800g of canned tomatoes, and add to the pot. Add 500 ml of water and bright the pot to a light boil
  5. When it boils, turn the heat down to low, and allow it to simmer with the lid on for 1-1.5 hours, or until the meat is soft and tender
  6. Once the meat has softened, add your frozen okra with 1 cup of water to the pot. Mix well and turn the heat to medium.
  7. Bring the pot to a light boil, then add the salt, and black pepper. Simmer with the lid ajar for 10 minutes
  8. Add 1 hot green chilli, after removing the seeds, then add 4 cloves of minced garlic and the lime juice
  9. Cook for 5 minutes, and the bamya will be ready

To make the tomatoes:

  1. In a pestle and mortar (or a food processor/blender) grind together the garlic with the salt
  2. Once finely ground, add the chilli and pulverize this as well
  3. Add the remaining ingredients, then chop the parsley and add that too
  4. Make 3 slices into your tomatoes, going about 75% of the way to the bottom, and cutting it into 6 even pieces
  5. Fill the gaps with the marinade, and allow to sit for 30-90 minutes

To make the vermicelli rice:

  1. Add the butter and oil to a pot over medium-high heat
  2. Add the vermicelli, and fry this until golden brown, stirring the pot constantly
  3. Wash the rice thoroughly until the water runs clear, then add to the fried vermicelli
  4. Fry for another 2 minutes, then pour in water or stock to cover the rice by 1 cm
  5. Cover the pot with a lid and turn the heat to high. Bring the pot to a boil
  6. Allow boiling until the water drops below the rice
  7. Now turn the heat down to low, and set a timer for 20 minutes
  8. When the time is up, the rice will be perfectly cooked. You can fluff this with a fork or serve immediately
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Chapters
0:00 Intro
0:31 The problem with Okra
2:09 Making the stew part 1
3:14 Tomato pickle
4:35 Vermicelli Rice
5:41 Making the stew part 2
6:45 Serving
7:21 Taste Test & Outro

Recipe video


Enjoy

Let us know what you think of today’s Okra Stew tips, tricks, and hacks!

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