Bamya bil Lahme (Okra with meat stew) Egyptian Recipe

In Egypt, we have another way of thinking about meals.

Breakfast is around 6-8AM before the men leave to work or go out to the fields.

Lunch is the big meal of the day and is usually served between 3-5 PM .  This was something I found difficult to get used to at first because traditionally in the United States our big meal is in the evening (supper, or some call it dinner).  The reason lunch is your big meal is for a two reasons. First, men come home after working are looking for a big meal before they go off to their second job.  Second, instead of eating a large meal only hours before you sleep, Egyptians have found it is healthier to eat your larger meal mid-day so you have more time to burn those calories off.

Supper is more of a snack taken shortly before bedtime.

Lunch in Egypt is usually a big hearty meal made up of stews, baked dishes, and grilled fish almost all served with rice.  All the food is made from fresh seasonal ingredients and usually takes some time to prepare but is well worth it in taste and nutrients.

Today I will be making Bamya bil Lahme, or okra with meat stew.  There are several ways you can make this, either in your oven or in a pot.  The oven method is slower and really heats up your house in the summer so I am opting for the pot method today.  

For those of you unfamiliar with okra (being from Wisconsin I had never eaten it before moving to Egypt while I know it is popular in southern states) it is a plant from the mallow family that grows in warmer climates.  Okra is very healthy and high in antioxidants.  It is high in vitamins A, B, C, and K.  Medically it has been used to help blood clotting, help lower blood sugar, reduce symptoms of acid reflux, and studies have shown it reduces your risk of heart disease.  Okra is one of those super-foods that when cooked right tastes good too, making it a staple in our family. 

Baby Okra

Bamya bil lahme originated in Egypt thousands of years ago. It is made with lamb or beef. This is the recipe as taught to me by my Egyptian mother-in-law while I was living in Egypt. This recipe is a one pot recipe making it quicker and easier to prepare than other stove to oven methods. Served with Egyptian or other short grained rice.

Ingredients

•  6 tablespoons unsalted butter or 6 tablespoons olive oil
•  2 lbs lamb or 2 lbs beef stew meat
•  2 onions, finely chopped
• 2 garlic cloves, finely minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cinnamon        
• 1 cup chopped tomato (peeled and seeded)
• 3 tablespoons tomato paste
• 1 cup stock (beef)
• 2 cups water
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 1 1/2 lbs okra (baby, fresh or frozen)
• 1 lemon, juice of

Directions

1.          Heat 4 tablespoons butter or oil in a large stock pot over medium high heat. Working in small batches, brown meat, turning constantly, until browned on all sides, about 10 minutes.
2.          Add onions to meat and saute until translucent, 8-10 minutes.
3.          Add garlic, cumin, coriander, cinnamon, tomatoes, tomato paste, and stock. Stir well.
4.          Add salt and pepper to taste.
5.          Cover tightly and cook for about 45 minutes- 1 hour or until meat is tender. Add more water if it becomes dry.
6.          Prepare okra by rinsing in cool water. Cut the stem end off each and poke holes in them to allow them to absorb the liquid.
7.        Once meat is tender add okra and 1-2 cups water.
8.       Pour lemon juice over mixture (this reduces the slimy texture of the okra).
9.     Cook an additional 30-45 minutes on low heat until it has a thick stew consistency and okra is soft.
10. Serve warm with rice.