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Jordanian Okra Stew
Bamia
A hearty and flavorful okra stew, known as Bamia in Jordan, simmered with tender meat in a rich tomato-based sauce. This comforting dish is a staple in Jordanian households and is traditionally served over fluffy rice.
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- 500 g Lamb stew meat or cubed beef(cut into 1-inch pieces)
- 800 g Frozen sliced okra
- 1 medium Yellow onion(finely diced)
- 2 tbsp Olive oil
- 6 tbsp Tomato paste
- 8 cloves Garlic cloves(roughly chopped)
- 1.5 tsp Ground coriander
- 1.5 tsp Ground cumin
- 0.5 tsp Turmeric powder
- 1.5 tsp Salt(divided, or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 400 g Diced tomatoes(canned, undrained)
- 6 cups Water(or more as needed)
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- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the finely diced onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the cubed lamb or beef to the pot. Season with 1/2 tsp salt and 1/4 tsp black pepper. Brown the meat on all sides, about 5-7 minutes. If using beef, you may need to add a bit more oil.
- 3
Stir in the tomato paste, chopped garlic, ground coriander, ground cumin, and turmeric. Cook for 1-2 minutes until fragrant.
- 4
Add the canned diced tomatoes (with their juice) and 4 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the meat is tender.
- 5
Add the frozen okra to the pot. Stir gently to combine. Add more water if needed to ensure the okra is mostly submerged. Season with the remaining 1 tsp salt and 1/4 tsp black pepper.
- 6
Cover and continue to simmer for another 20-30 minutes, or until the okra is tender. Stir occasionally, being careful not to break up the okra too much.
- 7
Taste and adjust seasoning if necessary. Serve hot, traditionally over Arabic rice with vermicelli.
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- âIf using fresh okra, trim the tops and bottoms, then wash and dry thoroughly before adding to the stew.
- âTo reduce sliminess, some prefer to sauté the okra separately for a few minutes before adding it to the stew, or to avoid stirring too vigorously.
- âFor a richer flavor, you can add a tablespoon of pomegranate molasses in the last 10 minutes of cooking.
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- Use chicken thighs instead of lamb or beef for a lighter version.
- Add a pinch of cayenne pepper or chili flakes for a spicier stew.
- Serve with a side of plain yogurt or a simple Arabic salad.