Today we're making Bamya, a traditional Middle Eastern okra stew, that is filled with big chunks of Lamb. This stew is packed full of flavour, and unlike most Okra dishes, it doesn't have a weird slimy texture. That's all thanks to a couple of tricks that I'll show you in this video.
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0:00 Intro
0:31 The problem with Okra
2:09 Making the stew part 1
3:14 Tomato pickle
4:35 Vermicelli Rice
5:41 Making the stew part 2
6:45 Serving
7:21 Taste Test & Outro
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Bamya Stew:
1kg Lamb Leg Pieces - bone in
800g Canned tomatoes or tomato passata
800g Frozen small Okra
500ml water
10 Cloves of Garlic
2 Medium Onions
1 Spicy Green Chilli
3 Tbsp Lime Juice
2 Tbsp Vegetable Oil
1 Tbsp Salt
1 1/2 Tsp Black pepper
Tomato Pickle:
4-5 Cloves of garlic
1 Spicy Green Chilli
350g Vine ripened tomatoes
2 Tbsp white vinegar
2 Tbsp Lemon Juice
1 Tbsp Olive oil
1 Tbsp Chopped Parsley
1/4 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Cumin
Vermicelli Rice:
1 1/2 Cup Egyptian/Japanese/Calrose rice
1/2 Cup Wheat Vermicelli
1 Tbsp Butter
1 Tbsp Vegetable Oil
1 Tsp Salt
1/2 Tsp Black Pepper
Limes or lemons for serving with the Bamya
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Directions:
To make the stew:
1- Chop 2 onions to a fine dice, then add 2 tbsp of vegetable oil to a pot over medium heat. Add the onions and saute for 3 minutes until softened.
2- Add 6 cloves of minced garlic, and saute with the onion for another minute
3- Push the onions to one side, then add in your lamb pieces. Allow these to brown for a couple of minutes, then flip over and stir the pot
4- Once all the meat is lightly browned; blend 800g of canned tomatoes, and add to the pot. Add 500 ml of water and bright the pot to a light boil
5- When it boils, turn the heat down to low, and allow to simmer with the lid on for 1-1.5 hours, or until the meat is soft and tender
6- Once the meat has softened, add your frozen okra with 1 cup of water to the pot. Mix well and turn the heat to medium.
7- Bring the ot to a light boil, then add the salt, and black pepper. Simmer with the lid ajar for 10 minutes
8- Add 1 hot green chilli, after removing the seeds, then add 4 cloves of minced garlic and the lime juice
9- Cook for 5 minutes, and the bamya will be ready
To make the tomatoes:
1- In a pestle and mortar (or a food processor/blender) grind together the garlic with the salt
2- Once finely ground, add the chilli and pulverize this as well
3- Add the remaining ingredients, then chop the parlsey and add that too
4- Make 3 slices into your tomatoes, going about 75% of the way to the bottom, and cutting it into 6 even pieces
5- Fill the gaps with the marinade, and allow to sit for 30-90 minutes
To make the vermicelli rice:
1- Add the butter and oil to a pot over medium high heat
2- Add the vermicelli, and fry this until golden brown, stirring the pot constantly
3- Wash the rice thoroughly until the water runs clear, then add to the fried vermicelli
4- Fry for another 2 minutes, then pour in water or stock to cover the rice by 1 cm
5- Cover the pot with a lid and turn the heat to high. Bring the pot to a boil
6- Allow to boil until the water drops below the rice
7- Now turn the heat down to low, and set a timer for 20 minutes
8- When the time is up, the rice will be perfectly cooked. You can fluff this with a fork or serve immediately
12 авг 2024
