Bamya – Okra Stew
Easy flavorful bamia stew is a delicious bowl of bamia (okra) immersed in tomato sauce and lamb meat chunks. Pair it with vermicelli rice and a bowl of your favorite salad. Irresistible!
- 1 kg Lamb Chunks
- 3 Large cooking onions diced
- 800 g Mini Frozen Bamya
- 1/3 cup Olive Oil
- 6 clove Garlic crushed
- 1 tsp Turmeric powder
- 1 tsp Arabic 7 spice
- 2 tsp Salt
- 1 tsp Black Pepper
- 3 tbsp Double concentrate Tomato Puree
- 5 cup Water
- Serve with Rice
- 1
Sauté the onions in a large pot with turmeric until translucent and golden (about 10 min).
- 2
Add the washed and dried lamb to the pot with all spices and tomato puree and sauté until nicely browned (about 10 min).
- 3
At this point boiling water is added in for the lamb to cook on medium heat for 2 hours or until it's tender but not fully coming off the bone and falling apart. You need enough water to cover the contents of the pot fully but not too much as this stew has to be on the dryer side.
- 4
After 2 hours of cooking, add the prepared okra to the pot and give it a stir. Ensure that here's enough liquid only just covering the content, remember the okra will give out water too (For video see here ). Cook for 30 minutes after adding the bamya and if it is cooked then t is ready to serve with rice.
- 2