This hearty Mediterranean okra stew aka bamia with lamb and beef is a celebratory dish equally enjoyed in winter and summer.
Course Main Course
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
1poundbeef stew meat
½poundlamb stew meator ground
3teaspoonssea salt or Vegeta
2poundsbaby fresh* or frozen okra
Fresh parsley for serving
In a large Dutch oven or a nonstick pot, sauté onions in oil until softened, about 10 minutes. Stir in garlic, carrots, beef and lamb meat and sauté until meat is lightly browned on all sides. Add spices, tomatoes, and water and bring to a boil. Cover, cook and stir on low heat until meat is tender, about 45 minutes.
* Meanwhile, if using fresh, wash the okra and trim off the stems and conical tops (you should be able to see seeds inside the okra). If your okra is large, slice in half. Soak the okra in vinegar and just enough water to cover. Drain, rinse and dry then proceed with the recipe.
Add the okra and lemon juice to the meat mixture. Add more water if necessary, to cover the okra. Cover and simmer until okra is tender, about 30 minutes, occasionally stirring ever so gently. Remove the lid and cook until the stew reaches your desired thickness. Check for seasoning, adding pepper and sea salt to taste.
Serve the stew sprinkled with fresh chopped parsley alongside bread or rice.
~ Free Tip ~
Don't wash fresh okra until just before you cook it; moisture will cause the pods to become slimy. Store untrimmed, uncut okra in a paper or plastic bag in the refrigerator for no longer than three or four days.
If the pods are very fuzzy, rub them in a kitchen towel or with a vegetable brush to remove some of the "fur."