Bamia is done when everything has softened.Add the water, cayenne, bay leaf, and remaining spices. Add the tomatoes and cook over high heat until they release their juices which should take about a minute. Add the sliced okra and cook for 2 minutes, stirring as needed. Turn heat down to med-low and cook for another 20-25 minutes. 5 cups Water 500 g Lamb 1 teaspoon mixed spices 2 cubes MAGGI Mutton Stock (Authentic Taste) 2 tablespoons Vegetable oil 2 medium Onions 6 medium Tomatoes. Increase to medium high heat then add onions and saute for 3-4 minutes. Add all other ingredients and stir through contents.Add bamia (no need for chopping) and stir through, add tomato and stir through.When using fresh okra, make sure to cut off the stem side of the okra. Add the lemon juice and simmer for 10 more minutes. Add onion and garlic and sweat until translucent Add the garlic, water and tomato sauce, and simmer on low heat for 40 minutes, until the meat is tender.I love using the Cortas brand*Ĭoriander - (aka cilantro) both fresh and powdered versions are used as it plays a big part in flavor.Ĭooking with okra is easy, here are the steps for how to make bamia In a medium heavy pot, sauté meat pieces in oil, until browned, about 10 minutes. If more is added, this will brown the colour of the stew. 2 to 3 small dried hot peppers, optional. Pomegranate molasses - highly recommended as it boosts the flavor dramatically. Read about is tomato paste gluten free here. Use fresh ripe tomatoes, this helps to create a richer sauce in conjunction with the tomato paste. Tomatoes - okra and tomatoes are the perfect coupling. If you are using the canned variety be sure to rinse them to rid of the natural slime. Murag literally means meat stew but this is the Iraqi version of the famous Middle Eastern meat stews. Cook the cutlets the day before, and on the day, make the Kebba patties and okra stew. To prepare the fresh variety, simply cut off the stem ends and wash thoroughly. Murag Iraqi Meat Stew from The Spice Adventuress. In more recent times, in the diaspora of Iraqi. It generally takes a couple of hours to tenderise.Īlways opt to use baby okra or the small variety. However, if you are using fresh, do not use the large ones, as mature okra is woodier in nature and will be stringy. Okra - all types of are fine to use within this recipe frozen, canned or fresh. Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
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