OKRA STEW

HOW TO MAKE OKRA STEW

If you are from the Middle East, there is a good chance that you grew up eating this traditional okra stew, which is typically accompanied by a large serving of rice. Okra is known as “Bamia” or “Bamya” in Arabic, and it is a vegetable that is frequently found in many homes. It is prepared with either lamb or beef in a broth made of tomato and garlic, and it makes use of simple flavors that combine so harmoniously! It’s one of my go-to stews, and it only takes a few minutes to throw together. Try this dish if you want to get a feel for the cuisine that is typically eaten in Arabic homes.
Okra, onions, garlic, tomatoes or tomato paste, pomegranate molasses, and meat are the components that go into making okra stew. When all of the ingredients are simmered together in the meat broth, a stew is produced. The natural thickening properties of the okra are responsible for the dish’s characteristic velvety texture, which develops during the cooking process. It is possible to use beef, veal, or lamb for the meat. If you only have chicken, you can certainly use that instead.
The scent of okra is tasteful, and its consistency shifts slightly depending on the preparation method. It can keep some of its crunches after being cooked in a sauté pan or fried. However, when it is slow-cooked like it is in this stew recipe, it turns into a tender meat that almost dissolves in your mouth. Okra’s consistency is sometimes likened to that of eggplant, but the two vegetables taste very different, and in my opinion, okra has a rather distinctive flavor. The best way to discover the answer is to give it a shot! Okra is a meal that is packed with nutrients and would be a wonderful vegetable to include in your diet because of this.

INGREDIENTS NEEDED:

500 grams.Of meat cut into medium pieces; lamb or stewing beef.

800 grams.Of frozen small okra.

A large onion.

3 Tbsp.Of vegetable oil.

5 to 6 Tbsp.Of tomato paste.

8 garlic cloves

1.5 Tsp.Of salt.

½ Tsp.Of black pepper.

About 15 Cups.Of water added in stages.

PREPARATION:

Step 1

First, finely dice the onion, then add it, along with the vegetable oil and a half teaspoon of salt, to a stock pot. Start by chopping the onion. Sauté it for two to three minutes, or until it becomes transparent.

Step 2

After cleaning the veal, season it with a half teaspoon of salt and a half teaspoon of ground black pepper.

Step 3

When the veal pieces have been rinsed and dried, put them in the saucepan and brown them for approximately five minutes on both sides.

Step 4

After that, stir in the tomato paste and keep the pot over medium heat for a few more minutes.

Step 5

Put the okra that has been frozen into the saucepan, along with the garlic that has been roughly diced, the pomegranate molasses, and a half teaspoon of salt. Stir to combine.

Step 6

In the saucepan, pour in around 10 cups of water, thoroughly combine the ingredients, and then bring to a boil over medium heat for almost half an hour.

Step 7

After thirty minutes, check to see if the okra and the pork are soft enough to consume. If both of them still have a tiny firmness to them, then you need to add additional water (about 4-5 cups), bring it back up to a boil, and let it continue cooking for another 20 minutes.

Step 8

Check to see whether the pork and okra are tenders, as well as the spice, and make any necessary adjustments. If the okra and the pork are both soft, you may turn off the heat and serve