Okra and Beef Stew (Bamya Bel Lahma)
All rights reserved.
Ingredients (serves 3-4 people)
600g beef fillet cut into thin slices or cubes
1 large onion
2 large garlic cloves
25g unsalted butter
400g Okra zero (small okra, not the long one) - fresh or frozen
2 cups chicken broth or 2 Knor chicken stock pots or stock cubes
500g creamed tomatoes canned or fresh ( I like to use a mixture of both)
Salt and pepper to taste (this recipe works well with more pepper)
Preparing Bamya Bel Lahma
Grate the onion using a grater. Crush the garlic.
In a large pot, melt the butter. Add the onion and garlic and stir on high heat till browned.
Once browned, add the beef slices and stir well until all the beef is sealed.
Now reduce the heat to medium and add black pepper.
Allow the beef to brown (almost cooked), then add the salt, creamed tomatoes and stock. Stir the added
ingredients to ensure they are mixed well together, then add the okra. Increase heat and allow to boil.
Once boiled, lower the heat completely, cover the pot and leave to simmer for 30-40 min.
Uncover the pot make sure the okra has softened and is well cooked. Have a taste and adjust the salt
and pepper if needed.
Serve with white rice or brown Egyptian bread.