3/15/2024 0 Comments Lamb and okra stew![]() This recipe is validated by our Jordanian culinary expert, Chef Karmah Tabbaa, of Karmah’s Kitchen in Amman, Jordan. Bamia can also be vegetarian, just prepare the okras with the spices and crushed tomato. Lamb meat can be replaced by beef or mutton. The Egyptians also add ta’aleya to the dish, it is a garlic sauce. Tendons require a much longer cooking time in order to soften. In the Egyptian version of the bamia, lamb tendons are generally used. In Anatolia, vermicelli are added to the rice. This very aromatic oil is added to the dish at the last moment.īamia is usually eaten with white rice. Separately, an oil is prepared in which garlic and coriander are sautéed. Cover, lower heat and slow cook until meat is tender. Add water and salt, then stir, bring to boil. Sauté the onions, garlic, lamb meat, and spices in olive oil, stirring regularly, until meat is browned. Meat and okra can then be mixed and simmer together for a few more minutes, adding sugar and vinegar. Sprinkle with oil and place in broiler and lightly brown the okra. The okras are prepared separately and flavored with garlic, onions, turmeric and cumin. Cubes must be of equal size to cook evenly. The ideal for this type of stew is to use lamb collar whose gelatinous nature brings a lot of taste and texture to the dish. The meat will then be very tender and fragrant. cinnamon, laurel, tomatoes and baharat, a spice blend very popular in the Middle East that consists of rosebuds, cinnamon and cloves to which dried black lemon is sometimes added.Ĭover lightly with water and let it cook under pressure for about 30 minutes. Simply arrange the cubes of lamb meat, onions and herbs, i.e. The ideal way to prepare bamia quickly is to own a pressure cooker. The okra can be eaten raw as well as cooked and its taste is similar to that of green beans with a more pronounced bitterness.īamia can be prepared from fresh, frozen or even canned okra, it is usually found in Asian or Middle Eastern grocery stores. Its gelatinous texture gives soups and stews a certain density. It is now widely consumed in Africa and the southern United States. It is from the 17th century that it is introduced in the New World and consumed initially by slaves. It was imported into Europe by the Moors as early as the 12th century. The okra is a vegetable that was once cultivated by the ancient Egyptians. ![]() Vinegar and sugar allow to better appreciate the subtleties of other dishes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |