I always feel an immense sense of accomplishment when I make Arabic food and it tastes like my mom’s cooking. Likely because Arabic food only tastes good when my mom or tayta make it, in my personal opinion. So when I realized we had some fresh okra hanging out in the fridge, I decided to try a very well known Arabic dish; Bamiya. Bamiya is basically okra stew.
Don’t let the okra deter you. Most people don’t like it because it can get pretty slimy. But if you prepare the okra properly, I promise you a slime-free meal.
As usual, I like to get my taste tester’s thoughts on my food [read as: get my dad and picky brother’s comments on my fabulous cooking]. So I asked dad what he thought – more specifically, who’s bamiya he liked better, mine or mom’s, to which he answered, you’ve put me in a tight spot so I’m going to have to say your mom’s … and yours. Good save dad!
Ingredients
- 2 lbs Fresh Okra, washed and caps removed
- 2 tablespoons Vegetable Oil
- 2 cans Diced Tomatoes
- 2 tablespoons Tomato Paste
- 1 lb Lamb Stew Meat, cubed
- 2 tablespoons Seven Spice
- Salt, to taste
- 3 tablespoons Fresh Cilantro, chopped
- 4 Garlic Cloves, minced
- 1 medium Onion, chopped
Instructions
- Preheat oven to 425 F
- Mix the okra with 1 tablespoon veggie oil [to coat] and place on a large baking sheet
- Roast in the oven for 20 minutes, stirring occasionally, until the okra is lightly browned
- Meanwhile, in a large pot, heat the other tablespoon of veggie oil over medium-high heat
- Sauté the garlic and cilantro for 3 minutes
- Add the onions and sauté until translucent
- Add the lamb meat
- Stir in 1 tablespoon seven spice and salt and continue to cook until browned
- Add the two cans of diced tomatoes and the okra
- Mix together two tablespoons tomato paste with water, to about 3 cups
- Pour over the okra
- Add second tablespoon seven spice and salt to taste and stir
- Bring to a boil them simmer for about an hour
- Serve with rice or bread
