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.
🧂 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
👨🍳 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.
💡 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 sauté until softened, about 5-7 minutes.
⏱️ 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.
💡 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.
⏱️ 2.5 hours💡 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.
💡 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.
⏱️ 30 minutes💡 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.
💡 Tip: Bamija is traditionally served with a side of rice or crusty bread to soak up the delicious sauce.
💡 Pro Tips
- ✓To 'de-slime' okra, you can also roll fresh okra pieces in cornmeal or flour before adding them to the stew.
- ✓Some recipes suggest adding a tablespoon of vinegar to the cooking water for the okra to help reduce its sliminess.
- ✓If you can't find veal, beef or lamb can be used as substitutes, though cooking times may vary.
🔄 Variations
- 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.