👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the meat and brown on all sides. Remove meat and set aside.

   💡 プロのコツ: Ensure the pot is hot before adding meat to get a good sear.
2. 2

   Add the chopped onions to the same pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another minute until fragrant.

3. 3

   Return the browned meat to the pot. Add the beef stock, cumin, coriander, salt, and pepper. Stir well to combine.

   💡 プロのコツ: Scrape the bottom of the pot to loosen any browned bits.
4. 4

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the meat is tender. Add water if the stew becomes too dry.

   💡 プロのコツ: Check the meat periodically and stir to prevent sticking.
5. 5

   While the meat is simmering, prepare the okra. Wash and trim the ends of the okra, then cut into 2-3 cm pieces. Some recipes suggest cooking the okra separately to reduce sliminess, but for Bamia Mafrooka, it's often cooked directly in the stew.

6. 6

   Add the prepared okra to the pot with the simmering meat. Stir gently to incorporate. Cover and continue to cook for another 20-30 minutes, or until the okra is tender but not mushy.

   💡 プロのコツ: Avoid over-stirring the okra once added, as this can increase sliminess.
7. 7

   Taste and adjust seasoning with salt and pepper as needed. The stew should have a rich, savory flavor with a hint of spice.

   💡 プロのコツ: The stew's consistency should be thick but pourable.
8. 8

   Serve hot, traditionally with Asida (maize meal porridge) or Kisra (fermented flatbread).