Meat and Okra Stew
- 1 ¾ pounds small young okra (called bamia in Egypt)
- 3 tablespoons sunflower or vegetable oil
- 2 large onions, chopped, or ¾ pound baby onions, peeled
- 2 cloves garlic, chopped
- 1 teaspoon ground coriander
- 1¾ pounds beef, lamb, or veal stew meat, cut into 1¼-inch cubes
- 1 pound tomatoes, peeled and sliced
- 1—1½ tablespoons tomato paste
- Salt and pepper
- Juice of 1 lemon
Instructions:
Bamia Matbookha-This is a common and much-loved dish of Egypt. You also find it in other countries. Use small okra—they are much nicer than the tougher large ones—and serve with rice or bulgur. Traditionally, okra is put in to cook at the same time as the meat, so that it becomes extremely soft and falls apart, but these days it is not uncommon to add it at a later stage, so that it remains firm.
- Wash the okra and trim the stem ends, cutting round the cap to form a little cone.
- Heat the oil in a large pan and fry the onions until soft and golden. Start on low heat with the lid on, then uncover and turn up the heat to medium. Add the garlic and coriander and put in the meat. Turn the pieces until they change color all over.
- Add the tomatoes, cover with water, and stir in the tomato paste.
- Season with salt and pepper, stir well, and simmer over low heat for 1-1¼ hours. Stir in the okra, adding water if necessary, and cook for 20 minutes, or until the meat and okra are tender and the sauce is reduced.
- Add lemon juice and serve hot with rice.