Bamieh or Okra Stew
Yield
8 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
okra
fresh |
|
| 2 | each |
onions
large, chopped |
|
| 2 | each |
garlic cloves
|
|
| 4 | tablespoons |
butter
or oil |
|
| 2 | pounds |
lamb
beef or veal, cubed |
|
| ½ | pound |
tomatoes
ripe, sliced |
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
lemon
juice only |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
okra
fresh |
|
| 2 | each |
onions
large, chopped |
|
| 2 | each |
garlic cloves
|
|
| 6E+1 | ml |
butter
or oil |
|
| 907.2 | g |
lamb
beef or veal, cubed |
|
| 226.8 | g |
tomatoes
ripe, sliced |
|
| 15 | ml |
tomato paste
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
lemon
juice only |
|
Directions
Wash fresh okra and cut off stems.
Fry the chopped onions and whole garlic cloves in butter or oil until both are golden and the garlic is aromatic.
Add the cubed meat and brown all over.
Then add the prepared okra and fry gently for a little while longer.
Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato paste.
Season with salt and pepper, and stir well.
Bring to a boil and simmer over low heat 1½ hours or more, until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary.
Remove from heat, and add juice of one lemon.
Stir and serve.
