Okra stew, or bamia in Arabic, is a classic dish found in many countries of the Middle East, based on this tropical, closed-growing plant. The stew is usually made from lamb or veal and served with rice. If you like to try the cuisine and special flavours of other nations, we've got an idea for tomorrow...
Ingredients for 4 people:
- 40 dkg veal leg
- 40 dkg okra
- 6 cloves garlic
- 10 dkg onions
- 2 dl cooking oil
- 8 dkg tomato puree
- 2 dkg pomegranate molasses
- 30 dkg basmati rice
- 5 dl vegetable salad juice
- Salt
- Bors
Preparing the okra stew:
- Season the diced veal legs with salt and pepper, then fry in a pan with a little hot oil. fry in a circle, and take it out.
- Cut the onion into small cubes and sauté in the same pan with a little salt until translucent.
- Place the meat on the onion, add the tomato paste, sliced garlic and pomegranate molasses.
- Season with salt and pepper and start to simmer. When the meat is half tender, add the okra. Add the vegetable stock to make up for the evaporated liquid and cook until done.
- Wash the rice two or three times in cold water.
- In a saucepan, boil enough water to 1.4 times the rice, add a little salt and pour in the rice.
- Cook over a high heat until it boils again, cover and leave on a low heat for 10-11 minutes, without stirring.
- When the time is up, turn off the stove underneath and let it rest for a few minutes. Then loosen it with a fork and you can serve it with the stew.
Enjoy your meal!
