Beef okra

Beef okra

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

We serve this okra and beef recipe, known in Egypt as ‘bamya’, with rice, but some people prefer to eat the okra with crispy baladi bread and lots of lemon.

Ingredients

Quantity Ingredient
50g butter
250g onions, chopped
3 garlic cloves, crushed
500g beef tenderloin, cut into cubes
500g pureed tomatoes
500g whole okra
1/2 teaspoon ground cumin
squeeze lemon juice
2 tablespoons fresh coriander, chopped
salt

Method

  1. Over a medium heat, melt the butter, add the onion and cook until softened, but not browned, then add half the garlic and cook for a further 3 minutes.
  2. Add the beef cubes and stir for about 10 minutes to sear all sides of the meat and allow the onion to slightly caramelise. Add the puréed tomato, reduce the heat to a simmer and cook for 25 to 30 minutes until the sauce has reduced and thickened slightly. Add the okra, cumin and a pinch of salt, to taste, and cook for another 15 minutes until the okra has softened slightly.
  3. In a small pan, sauté the other half of the garlic in oil and add to the okra with a squeeze of lemon. This is for an intense garlic flavour. Garnish with coriander.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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