Okra Stew (Bamyi)

Ingredients

  • 1.5 pound beef or lamb (or combination of both), cubed
  • 1/2 onion, sliced
  • 2 cloves garlic
  • 15 ounce can tomato sauce (preferably Hunts)
  • 1 tablespoon tomato paste
  • 3 cups water
  • 1.5 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon allspice
  • 1 tablespoon olive oil
  • juice of 1/2 lemon
  • 2 one-pound packages frozen okra (I prefer frozen baby okra found at middle eastern markets)

Directions

  1. Heat the olive oil in a large pot over medium-high heat. Add the meat and cook unit browned, approximately 8 minutes.
  2. If the pot seems dry add 2 teaspoons of oil. Add the onions and spices and cook until the onions are translucent.
  3. Add the garlic and cook until fragrant.
  4. Add enough water to just cover the meat, and simmer until the meat is just tender, approximately 30-45 minutes.  Add more water if needed.
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5. 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 minutes.

Serve with Rice Pilaf

Pressure cooker instructions:

  1. Heat the olive oil in a pressure cooker over medium-high heat. Add the meat and cook unit browned, approximately 8 minutes.
  2. If the pot seems dry add 2 teaspoons of oil. Add the onions and spices and cook until the onions are translucent.
  3. Add the garlic and cook until fragrant.
  4. Add one cup of water and bring the pot to pressure for 8 minutes, Release the pressure at once.
  5. Add the okra, tomato sauce, and 2 cups of water and bring the pot back up to pressure. Cook 4 minutes. Release the pressure at once.
  6. Remove the lid of the pressure cooker and cook 5 minutes to reduce the sauce a bit.

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