Classic Bamya Yahnia (Okra Stew)
Традиционно ястие · Mediterranean
A traditional and hearty okra stew, slow-cooked with tomatoes, onions, garlic, and often lamb or beef, seasoned with herbs. It's a staple in many Mediterranean and Balkan cuisines.
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Съставки
- Okra500g
- Lamb shoulder or Beef chuck400g
- Onions2 medium
- Garlic4 cloves
- Tomatoes, crushed or diced400g can
- Tomato paste2 tbsp
- Olive oil3 tbsp
- Fresh parsley1/4 cup, chopped
- Saltto taste
- Black pepperto taste
- Water or broth1 cup
Стъпки
- 1
Trim the tops and tails of the okra pods. If large, cut them in half.
- 2
Cut the lamb or beef into bite-sized cubes.
- 3
Chop the onions and mince the garlic.
- 4
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the meat on all sides. Remove meat and set aside.
- 5
Add onions to the pot and sauté until softened, about 5-7 minutes.
- 6
Add garlic and sauté for another minute until fragrant.
- 7
Stir in the tomato paste and cook for 1-2 minutes.
- 8
Add the crushed tomatoes, browned meat, salt, and pepper. Pour in water or broth.
- 9
Bring to a simmer, then reduce heat, cover, and cook for 45-60 minutes, or until the meat is tender.
- 10
Add the prepared okra to the pot. Stir gently. Cover and simmer for another 20-30 minutes, until the okra is tender but not mushy.
- 11
Stir in fresh parsley just before serving.
- 12
Serve hot.
