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Bamya: Pan Fried Okra in Tomato Stew

Course Entree, Main Course
Cuisine Mediterranean, Middle Eastern
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author nadia hubbi

Ingredients

  • Okra I usually like to use fresh okra but this particular time I used frozen cut okra from the frozen section
  • Beef chunk I've used a variety of meats in the past; ground beef etc
  • 1 diced tomato
  • 1 can tomato sauce
  • 1 medium yellow onion diced
  • 3 minced garlic
  • 1/4 cup cilantro finely chopped
  • 1 cup Beef broth or chicken stock I usually use chicken stock if I'm making it with ground beef otherwise I use the broth of the meat I'm using

Instructions

  1. Boil beef chunk for roughly 40 minutes on low heat with bay leaf, cardamom, onion and s&p (salt and pepper are essential, the rest are for additional flavor); Set aside

  2. Sauté the okra with oil, garlic and diced onion for roughly 3-5 minutes

  3. Add the tomato for additional 1-2 minutes

  4. Add 1 cup of water or stock (using the beef broth or chicken stock adds a lot more flavor)

  5. Add 1 can of tomato sauce

  6. Add the meat

  7. Once it boils, cover and reduce heat

  8. Let it simmer for roughly 5-7 minutes

  9. Add pressed garlic and cilantro and stir

  10. Let is simmer, covered for an additional few minutes

Recipe Notes

Tip:

  • If the sauce is too reduced, add more water/stock. 
  • If the sauce taste too diluted, add a tablespoon or so of tomato paste. 
  • Serve with rice or pita bread and/sliced raw green peppers on the side (optional)