Okra Stew with tender chunks of meat and crisp okra in aromatic tomato sauce, is an easy, comforting and delicious stew. No more mushy okra! Learn the secret to this gluten free middle eastern recipe. This bamya, bamia or khoresh bamieh can be made with lamb, beef, veal or chicken. Serve it with rice or flatbread for a weeknight dinner.
In a thick bottomed cooking pot, heat 2½ tablespoons of olive oil at medium-high heat. Add sliced onions and sauté until translucent. Then add garlic and continue to sauté until light brown. Next, add the meat and brown it all together.
Stir in the spices — coriander, cumin, paprika, advieh (if using), turmeric and black pepper. Add tomato paste, chopped tomatoes, cayenne pepper, salt, 2 cups of water and stir.
Raise the heat and when the sauce starts bubbling, lower the heat and simmer for about 1 hour until the meat is half done. Then add the drained yello split and let it simmer.
While the meat is cooking, roast the okra. Preheat the oven at 425 degrees Fahrenheit. Rinse the okra, wipe dry and trim off the stem end and tips — just the ends. Using a paring knife make small slits in each of the pods.
Drizzle ½ tablespoon olive oil and sprinkle some salt over the pods and toss to coat evenly. Spread the okra in a single layer over a baking sheet and roast for 10 minutes until there is a slight change in color and nice sear on edges.
When the meat is well done and falling of the bone, then add okra and lemon juice. Simmer for 5 minutes over low heat. Adjust the seasoning of the stew.Tip: Total time to cook lamb is usually between 1½ to 2hours.
Serve the okra stew hot with steamed rice.
Frozen Okra - Follow the package instructions or add it to the stew straight from the bag. Lower the heat and simmer for 5 minutes.
Meat - Lamb leg or shoulder cut into 1½ inch cubes is the best. For chicken — use 1½ to 2 lb chicken legs. You can also try 2 lbs of lamb or veal shanks. Use 1½ cups water for chicken. If using beef, adjust amount of water as it takes longer to cook.