Bamya Meat And Okra Stew

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Found on world recipes; posting for zwt 7-africa (egypt)

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Steps

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Okra must be cooked so that its slimy texture is eliminated.

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The greeks have the best technique for achieving this.

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Trim the conical tops with a sharp knife then soak the okra in red wine vinegar for 30 minutes allowing 1 / 2 cup of vinegar per pound.

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Drain , rinse and dry the okra and proceed with the recipe.

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This dish is popular throughout the middle east and can be prepared with lamb or beef.

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Serve with rice.

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Preheat an oven to 325f / 165c in a large frying pan over medium-high heat , warm 1 tbsp butter or oil per serving.

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Working in batches , add the meat and fry , turning , until browned on all sides - about 10 minutes.

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Using a slotted spoon transfer to a baking dish or stew pot.

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Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent - 8-10 minutes.

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Add the garlic , cumin , coriander , tomatoes , tomato paste , stock and mint.

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Stir well.

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Pour over the meat and season to taste with salt and pepper.

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Cover and bake.

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Ingredients

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beef, onions, garlic cloves, ground cumin, ground coriander, tomatoes, tomato paste, beef stock, of fresh mint, salt & freshly ground black pepper, okra, lemon, juice of