These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.Īnd of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you □ Cook for 30 minutes after adding the bamya, then serve it with rice. Remember the okra will give out water too (For video see here ). Ensure that there is enough liquid only just covering the content. You need enough water to fully cover the content of the pot, but not too much as this stew has to be on the dryer side.Īfter 2 hours of cooking, add the prepared okra to the pot and stir it. Second, add the washed and dried lamb to the pot with all spices and tomato puree and sauté until nicely browned (about 10 min).Īt this point, boiling water is added for the lamb to cook on medium heat for 2 hours or until it’s tender but not fully coming off the bone and falling apart. Store bamya leftovers in an airtight container for up to 5 days in the fridge and in the freezer for up to 2 months.įirst, sauté the onions in a large pot with turmeric until translucent and golden (about 10 min). You can serve bamya stew on its own as a main dish with vermicelli rice or basmati rice next to a bowl of salad for a super healthy delicious meal. Attention! It may need to cook for longer to achieve the same outcome as the frozen one. Instead of frozen bamya, you can use fresh bamya when in season. If you choose to use the longer ones the same rules apply to ensure the correct texture is achieved. I use mini bamya as this is aesthetically pleasing and a lot more flavourful. The Okra will split and the inside will come out into the stew. To avoid the slimy texture make sure not to cut the ends and don’t overcook it. Finally, add it to the stew when you are ready to do so. Then, rinse the bamya, drain, and pat dry. So, what you need to do is to remove it from the freezer 10 minutes before adding it to the stew. It is not necessary to thaw the frozen bamya (Okra) as it will become too soft in the cooking process once added to the pot. Here are some tips that will help you achieve the correct texture.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |