Okra and Beef Stew ( Bamye with Meat and Rice)

The Okra stew is a very popular dish in the middle east, especially in Lebanon. When my eldest daughter was young she used to tell me that okra has a “Moustache”, and she wouldn’t eat it. And I remember when she grew up and introduced me to her friend, who later became my son-in-law, I had cooked Okra stew for lunch. I told him that if he wants me to accept him in the family he should eat and like the Okra. This is what he did 🙂

Ingredients:

• 500 grams of fresh okra (or frozen)
• 250 grams of beef cubes
• 200 grams of baby onions
• 2 red tomatoes
• 1/2 bunch of fresh coriander
• 4 cloves of garlic
• 2 teaspoon salt
• 1 teaspoon seven spices
• 1 teaspoon dried coriander
• 2 tablespoons of tomato paste
• juice of 1 lemon
• 4 tablespoons sunflower oil

Preparation:

• If you are using fresh okra, you have to remove the top by a sharp knife, wash it, drain it. Fry in deep oil, and let it drain on a kitchen towel from the excess oil. But if you are using frozen okra you skip this step.
• In a pressure cooker, heat 2 tablespoons of Mazola oil and fry the meat until brown, cover with water and cook for about 15 minutes
• In a pot, heat one tablespoon of oil, peel the onion and fry until golden brown
• Cut the tomatoes into small dices and add to the onion, cook for about 3 minutes
• Add the okra to the mixture of onion and tomatoes. When the meat is tender put it over the okra with the meat stock, add 1 teaspoon salt, seven spice, the tomato paste, let it boil, then reduce the fire and let it simmer gently
• Crush the garlic with 1 teaspoon salt, chop the fresh coriander and add it to the garlic with the dried coriander, fry this mixture in a small saucepan with 1 tablespoon of oil, until the garlic becomes light golden color
• When the okra is nearly done, add the oil coriander mixture to it and leave it for about 5 more minutes, and add the lemon juice
• Serve it with boiled rice

ET VOILA..C’EST TOUT.