Meat and Okra (Bamia) Stew

Preparation info
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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.


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


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