Bamya — Print Recipe — The Culinary Codex

Tender okra pods simmered in a fragrant tomato sauce with garlic, coriander, and tender beef chunks. This comforting Egyptian stew is a beloved weeknight dinner served over fluffy white rice.

Ingredients

500g fresh or frozen okra, trimmed
400g beef chuck, cubed
400g crushed tomatoes
1 large onion, diced
6 cloves garlic, minced
2 tbsp ground coriander
2 tbsp ghee
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
Juice of 1 lemon
2 cups water

Instructions

1 Heat one tablespoon of ghee in a heavy pot over high heat. Brown the beef cubes on all sides for five minutes until deeply seared and caramelized.
2 Add diced onion to the beef and cook for five minutes until softened. Add garlic and cook one minute more until fragrant throughout the entire pot.
3 Pour in crushed tomatoes and water, season with cumin, salt, and pepper. Bring to a boil, then simmer covered for forty-five minutes until beef is tender.
4 Meanwhile, heat remaining ghee in a skillet and saute the trimmed okra with ground coriander for five minutes until lightly browned and the raw taste is removed.
5 Add the sauteed okra to the simmering beef stew. Cook together uncovered for fifteen minutes until the okra is tender and the sauce has thickened nicely.
6 Finish with a generous squeeze of lemon juice to brighten the flavors. Serve the bamya ladled over steamed white rice with warm bread on the side.

Did You Know?

Egyptian grandmothers insist that the secret to perfect bamya is never stirring the okra once added, as this prevents it from becoming slimy in the stew.