Name: Okra Stew Bamia
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 lb okra, washed and trimmed; 1 lb beef or lamb stew meat, cut into bite-sized pieces; 1 large onion, finely chopped; 3 garlic cloves, minced; 2 tablespoons tomato paste; 2 large tomatoes, diced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; Salt and pepper, to taste; 2 cups water; 2 tablespoons olive oil

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent, about 5 minutes.
Add the stew meat to the pot and season with salt, pepper, ground cumin, ground coriander, and paprika. Brown the meat on all sides, stirring occasionally, for about 8-10 minutes.
Stir in the tomato paste and cook for another 2 minutes to enhance the flavor.
Add the diced tomatoes and water to the pot, stirring well to combine all the ingredients. Bring the mixture to a simmer.
Gently add the washed and trimmed okra to the pot. Ensure the okra is submerged in the liquid. Cover the pot with a lid and let it simmer over low heat for about 45 minutes to an hour, or until the meat is tender and the okra is cooked through.
Check the seasoning and adjust salt and pepper as needed. If the stew is too thick, you can add more water to reach your desired consistency.
Once the stew is ready, serve hot over a bed of fluffy rice or alongside warm pita bread.

Ingredients

Instructions

Nutrition Facts

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