Bamiya Matbookha (Stewed Okra)

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

This is from the book Egyptian Cooking A Practical Guide, but Samia Abdemmour. It's a book I collected while on holiday in Egypt many years ago. I have to say, I think using a stewing cut of meat would mean you'd want to simmer for a lot longer than the 10-15 minutes. So, while not stipulated either make the decision to cook the meat for a longer time, or use chicken in place of the beef or lamb perhaps.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4-6

Metric U.S.

1 kilogram okra
½ kilogram beef (or lamb)
3 onions (finely chopped)
1 beef stock
2 tablespoons lemon juice
1 cooking oil
1 salt
1 pepper

2⅕ pounds okra
1⅛ pounds beef (or lamb)
3 onions (finely chopped)
1 beef broth
2 tablespoons lemon juice
1 cooking oil
1 salt
1 pepper

Method

Bamiya Matbookha (Stewed Okra) is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To prepare the okra for cooking, you should wash and dry it well.

Peel ridges very thinkly, then peel the cap by turning okra around knife, removing the hard edges. The top of the okra then looks conical in shape.

Cut meat into cubes. Lightly fry the okra, then remove onto absorbant paper.

Saute the onions in the same cooking oil until they wilt, then add the meat and leave over a quick fire until the juice is absorbed.

Add the meat stock to cover and cook for 10-15 minutes. Add the okra and cook for 15 minutes longer. Stir in the lemon juice and serve.

To prepare the okra for cooking, you should wash and dry it well.

Peel ridges very thinkly, then peel the cap by turning okra around knife, removing the hard edges. The top of the okra then looks conical in shape.

Cut meat into cubes. Lightly fry the okra, then remove onto absorbant paper.

Saute the onions in the same cooking oil until they wilt, then add the meat and leave over a quick fire until the juice is absorbed.

Add the meat stock to cover and cook for 10-15 minutes. Add the okra and cook for 15 minutes longer. Stir in the lemon juice and serve.