Recipe#5327

Title: Bamya

From: Ian Rice i.rice@virgin.net 
 Newsgroups: rec.food.recipes 
 Subject: Egyptian Bamya (Meat and Okra Stew) 
 Date: 18 Apr 1998 09:50:42 -0600 
 Message-ID: <35387BD4.7207@virgin.net> 

Serves 4
 2 lb beef or lamb cut into 1" cubes
 2 onions finely chopped
 2 cloves garlic finely minced
 1 tsp ground cumin
 1 tsp ground coriander
 1 cup tomatoes  peeled, seeded and chopped
 3 Tbsp tomato paste
 1 cup beef stock or water     or more as needed
 2 Tbsp fresh mint chopped
 salt and freshly ground black pepper
 1.5 lb okra
 juice of 1 lemon
 NOTE:  Okra must be cooked so that its slimy texture is eliminated.
 The Greeks have the best technique for achieving this.  Trim the
 conical tops with a sharp knife then soak the okra in red wine
 vinegar (Khall)  for 30 minutes allowing 1/2 cup of vinegar per
 pound.  Drain, rinse and dry the okra and proceed with the recipe.
 This dish is popular throughout the Middle East and can be prepared
 with lamb or beef.  Serve with rice.
 Preheat an oven to 325F/165C.  In a large frying pan over medium-high
 heat, warm 1 Tbsp butter or oil per serving.  Working in batches,
 add the meat and fry, turning, until browned on all sides - about
 10 minutes.  Using a slotted spoon transfer to a baking dish or
 stew pot.  Add the onions to the fat remaining in the frying pan
 and saute over medium heat until tender and translucent - 8-10
 minutes.  Add the garlic, cumin, coriander, tomatoes, tomato paste,
 stock and mint.  Stir well.  Pour over the meat and season to taste
 with salt and pepper.  Cover and bake until all the liquid is
 absorbed - about 1.5 hours. Taste and adjust the seasoning.
 Meanwhile prepare the okra as directed in the note above.  In a
 saute pan over medium heat warm 1/2 Tbsp butter or oil.  Add the
 okra and saute for 3 minutes, stirring gently.  Remove the stew
 from the oven and arrange the okra on top in a spoked pattern.
 Sprinkle the lemon juice evenly over the surface.  Recover the dish
 and return it to the oven.  Bake for 35 minutes longer.  Add stock
 or water if the mixture seems too dry.  Serve the Bamia stew piping
 hot.