Time 1h10m Yield 6 Number Of Ingredients 14 Steps:
Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside. Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.
Time 2h15m Yield 4 Number Of Ingredients 7 Steps:
Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes. Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally. Preheat oven to 350 degrees F (175 degrees C). Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil. Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Okra must be cooked so that its slimy texture is eliminated. The Greeks have the best technique for achieving this. Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice. Preheat an oven to 325 F (165 C). In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes. Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using). Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake until all the liquid is absorbed, about 1 1/2 hours. Taste and adjust the seasonings. Meanwhile, prepare the okra as directed in the note above. In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently. Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry. Serve the"BAMIA" stew piping hot.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Cut stalks from okra. Heat 3 tablespoons oil in a large saucepan. Add okra, saute 6 minutes. Drain sauteed okra on paper towels. Discard oil, wipe pan with paper towels. Heat 2 more tablespoons oil in saucepan. Add onion and tomatoes, saute until heated through. Add ground beef- cook, stirring occasionally until browned. Add stock- bring to a boil. Add garlic and salt. Simmer until most of liquid has evaporated. Preheat oven to 350F. Brush a large baking pan with oil. Stir yogurt, sour cream and white pepper into beef mixture. Spoon half of the beef mixture over bottom of oiled pan. Cover with okra, then with remaining beef mixture. Sprinkle with remaining tablespoon oil. Bake 50-60 minutes. Garnish with tomato and lemon slices.
