![]() I would try making this again as stated above. (Be careful if your okra is frozen the oil will spatter a lot!) I used bone in lamb which I defatted before adding any of the onion etc, by simmering in chicken stock (replacement of the water) and then cooling and skimming. This Okra and Meat Stew is a versatile dish, that it is made throughout various households in the Middle East and Northern Africa. I used small frozen okra which I lightly browned first in oil so as not to have a gummy stew. I used a canola olive oil mix but would like to use extra virgin olive oil next time. A series where I walk you through 5 different stews fro. I added a loomi (dried lime) which added its lovely distinctive subtle flavour. I did not use 1 tsp black pepper because I was affraid that would become hot spicy so I used about 1/4 tsp. Mediterranean Okra and Tomato stew is a great quick, vegan option and a fast way to make an okra stew in your Instant Pot or Pressure cooker. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer Blog Recipes cookbook About Subscribe Search. I used my own Recipe #79179 in replacement of the allspice (to give more flavour) but used approximately 2 tsp instead of 1/2 tsp. A traditional Middle Eastern okra stew (bamya), made with lots of tomato, veggies, and slow-cooked roast beef. Next time I would add double the garlic and have the fresh cilantro as a requirement. As others have said this is a very basic recipe that needs more spicing than written, and we are not those who like hot spicy. Bamiyeh, or okra stewed in tomato sauce with meat, is a staple in most Middle Eastern households.I’m going to be honest, we didn’t really eat much of it growing up. Let this mixture come to a boil and let it boil for 5-8 minutes before reducing the heat to medium low. ![]() Mix well, then add the hot water (about 5-6 cups). Add the salt, black pepper, 7 spices, garlic powder, coriander, paprika, and cinnamon. ![]() With my changes this was alright but still needed even more spice. Sauté until the beef chunks develop a brown crust.
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