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Bamia Recipe How to make Iraqi Okra Stew
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Learn to make the super healthy and delicious Baimya (aka Bamia), a hearty okra based Stew that’s available amongst many middle eastern cuisines including Afghan, Turkey, Lebanese, etc. Today we’re making the Iraqi version, which is my favourite version. • 📺Don’t forget to Subscribe to Get More Great Recipes: / thearabaussiecookingchannel • Follow me on Instagram: / the_arab_aussie_cooking_page • INGREDIENTS: • For the Okra Stew (Bamia) • • 800g of baby okra (frozen or fresh) • • Small cuts of Lamb shank or largely diced lamb – 500g • • 2 heads garlic – one whole, one peeled and segmented • • Tomato paste – 3 heaped table spoons • • 1L of tomato puree – use two 400 g cans of whole tomato blended + approximately approx. 400ml water. • • Salt to taste – around 1 table spoon • • 1 table spoon of stock powder or 1 cube of stock • • Pepper – 1 teaspoon • • Ghee or oil for cooking as required. • For the rice: • • 2 cups long grain basmati rice • • Water for boiling and steaming the rice • • Salt to taste • • 2 table spoons ghee • TIPS: • • Baima can be made out of fresh or frozen okra. Frozen okra is available from your middle eastern or Asian grocers. • • Avoid cutting your okra! This makes the whole stew slimy – small whole okra are always the best. • • Never add spices to your bamiya other than salt and pepper – this will ruin the bamiya – the true flavour comes from the fresh garlic infusing into the broth which is accentuated with salt.
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