Meat and Okra (Bamia) Stew

Name: Meat and Okra (Bamia) Stew
Cuisine: Egyptian
Ingredients: 60 g (2 oz) butter or 3 tablespoons oil; 2 large cloves garlic; 2 large onions, finely chopped; Juice of 1 lemon (optional); 1–2 tablespoons tomato concentrate; Salt and black pepper; 1 teaspoon ground coriander (optional); 1 kg (2 lb) stewing beef, lamb or veal, cubed; 500 g (8 oz) ripe tomatoes, sliced; 1 kg (2 lb) fresh okra (bamia or ladies’ fingers)

Preparation info

Difficulty
Medium

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This is a great Egyptian favourite. Lamb was always used in the past, but today many families prefer to make it with beef or veal.

Ingredients

1 kg (2 lb) fresh okra (bamia or ladies’ fingers)
2 large onions, finely chopped

Africa
Egypt
Stew
Main course
Gluten-free
Mediterranean

Method

Wash fresh okra and cut off the 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 t