Lebanese Okra Stew (Bami)


Ingredients

  • 1 tablespoon olive oil
  • 1- 1.5 pound beef or lamb (or combination of both), cut into 1-inch cubes
  • 1 teaspoon allspice
  • 2 teaspoons kosher salt
  • 1/4 teaspoon pepper
  • 1/2 onion, sliced
  • 2 cloves garlic
  • 3 cups water
  • 15 ounce can of tomato sauce (preferably Hunts)
  • Squeeze of fresh lemon
  • 2- 1 14 oz packages frozen okra

Directions

  1. Coat a large pot with olive oil and et over medium-high heat.
  2. Add the meat and cook unit browned, approximately 8 minutes.
  3. While the meat is browning add allspice, salt and pepper.
  4. Once the meat has browned, add the Add the onion and cook until translucent.
  5. Add the garlic and cook until fragrant.
  6. Add enough water to barely cover the meat, and simmer until the meat is tender, approximately 30-45 minutes.  Add more water if needed.
  7. Once the meat is tender add the tomato sauce, water and okra.  Bring to a boil and simmer until the okra is tender, approximately 30-45 minutes.

Serve with Rice Pilaf.

Stove top Pressure Cooker Directions

  1. Heat the olive oil in a pressure cooker over medium-high heat. Add the meat and cook unit browned, approximately 8 minutes.
  2. While the meat is browning add allspice, salt and pepper.
  3. Once the meat has browned, add the add the onion and cook until translucent.
  4. Add the garlic and cook until fragrant.
  5. Add one cup of water and cook under pressure for 15 minutes. Release pressure at once. Make sure the meat is tender. If not, place under pressure again for 5 more minutes, or until tender. Once you do this, you’ll know your pressure cooker and about how long it will take the next time.
  6. Add the okra, tomato sauce and 2 cups of water and cook under pressure for 3 minutes. Release pressure at once.
  7. Cook, without the lid, until the tomato sauce reduces and thickens a bit.

Serve with Rice Pilaf.

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