Bosnian Bamija
Veal and Okra Stew
Bamija is a hearty and flavorful stew featuring tender pieces of veal simmered with okra in a rich, savory sauce. This dish, with its North African origins, is a beloved classic in Bosnian cuisine, often enjoyed during Ramadan and Eid.
๐ง Ingredients
- 700 g Veal(cubed)
- 150 g Dried okra(or 300g fresh okra)
- 2 medium Onion(chopped)
- 2 medium Carrots(chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Vegetable oil
- 1 tbsp Butter
- 2 tbsp Lemon juice
- 1 liter Water(approximately)
- to taste Salt
- to taste Black pepper
- for garnish Parsley(chopped)
- for serving Lemon slices
๐จโ๐ณ Instructions
- 1
If using dried okra, soak it in warm water for about 30 minutes to rehydrate. If using fresh okra, trim the tops and bottoms and cut into bite-sized pieces.
๐ก Tip: Soaking dried okra helps to soften it and reduce its sliminess. - 2
Heat oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onions and carrots and sautรฉ until softened, about 5-7 minutes.
โฑ๏ธ 7 minutes - 3
Add the cubed veal to the pot and brown it on all sides. Stir in the minced garlic and cook for another minute until fragrant.
๐ก Tip: Browning the meat adds depth of flavor. - 4
Pour in enough water to cover the meat. Season with salt and pepper. Bring to a simmer, then reduce heat, cover, and cook for at least 2 to 2.5 hours, or until the veal is very tender.
โฑ๏ธ 2.5 hours๐ก Tip: Low and slow cooking is key to tenderizing the veal. - 5
If using dried okra, drain it. If using fresh okra, you can optionally boil it briefly in water with lemon juice for 5-10 minutes to reduce sliminess, then drain. Add the prepared okra to the pot with the tender veal.
๐ก Tip: Adding okra later in the cooking process prevents it from becoming too mushy. - 6
Add the lemon juice to the stew. Stir gently, cover, and simmer for another 30 minutes, allowing the okra to cook through and the flavors to meld.
โฑ๏ธ 30 minutes๐ก Tip: Avoid stirring too vigorously to prevent breaking up the okra. - 7
Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley and lemon slices on the side.
๐ก Tip: Bamija is traditionally served with a side of rice or crusty bread to soak up the delicious sauce.
๐ก Pro Tips
- โTo 'de-slime' okra, you can also roll fresh okra pieces in cornmeal or flour before adding them to the stew.
- โSome recipes suggest adding a tablespoon of vinegar to the cooking water for the okra to help reduce its sliminess.
- โIf you can't find veal, beef or lamb can be used as substitutes, though cooking times may vary.
โจ Twist Ideas
Inspiration for your own version of this recipe
- Add a diced tomato or a tablespoon of tomato paste to the stew for added color and flavor.
- For a spicier version, add a pinch of red pepper flakes.
- Some variations include adding a small amount of red pepper for color and mild heat.