Bamya Recipe
Bamya, a thick and sour okra stew, is commonly consumed throughout the MiddleEast, North Africa, and the Mediterranean.
Equipment
- Largestockpot for boiling meat
- Dutch oven or stew pot
- Little skillet for garlic relish
- Sharp knife and cutting board
- Wooden spoon or spatula
Ingredients
For Boiling Lamb:
- 1 lb lamb shanks or stew meat
- 1 pcs onion
- 2 pcs bay leaves
- 4–5 pcs peppercorns
- 1 tsp salt
For Okra Stew:
- 1 lb okra pods, small
- 1 pcs onion, chopped
- 4 pcs garlic cloves, minced
- 2 pcs large tomatoes, chopped
- 2 tbsp tomato paste
- olive oil or ghee
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 1 tbsp lemon juice or tamarind paste
For Garlic Topping (Tasha):
- 3 pcs garlic cloves
- 1 tbsp crushed coriander seeds
- 1 tbsp ghee or oil
Instructions
- Brown the lamb with spices and aromatics until tender.
- Sauté onions, garlic, and tomatoes in a separate pan.
- Add spices, tomato paste, and return lamb to pan.
- Add okra and broth. Simmer until tender.
- Prepare and add the garlic-coriander topping.
- Serve over rice or bread.
Notes
- Don't stir as much to preserve okra shape.
- For more intense flavor, roast the okra for a short time before stewing.
- Tamarind paste provides genuine tanginess.
- Skip the meat and use vegetable stock to create a vegan