Okra Stew | Middle Eastern Bamya Recipe

A comforting classic from the Middle East! Tender veal (or lamb) and okra simmer in a rich tomato sauce with garlic and pomegranate molasses. Perfect served with rice for a hearty meal.

Ingredients

Main Ingredients:

• 500 g veal, cut into medium pieces (or lamb/stewing beef)
• 800 g frozen small okra (or fresh)
• 1 onion, finely diced
• 3 tbsp vegetable oil
• 6 tbsp tomato paste
• 8 cloves garlic, roughly chopped
• 1½ tbsp pomegranate molasses (optional but recommended)
• 1½ tsp salt, divided
• ½ tsp black pepper
• 6–8 cups water, added in stages

Instructions

1️⃣ In a stock pot, sauté the diced onion with vegetable oil and ½ tsp salt for 2–3 minutes until soft and translucent.

2️⃣ Season the veal with ½ tsp salt and ½ tsp black pepper.

3️⃣ Add the veal to the pot and brown on all sides for about 5 minutes.

4️⃣ Pour in 4 cups of water, cover, and bring to a boil. Simmer for 30–40 minutes until the meat is almost tender. (Pressure cooking: 15 minutes.)

5️⃣ Once the meat is halfway cooked, add the okra, tomato paste, garlic, pomegranate molasses, and the remaining ½ tsp salt. Mix well.

6️⃣ Add 3–4 more cups of water, bring to a rolling boil on medium heat, and simmer for 30–40 minutes.

7️⃣ Check the tenderness of the meat and okra. If needed, add 2–3 more cups of water and cook another 20 minutes.

8️⃣ Adjust seasoning with extra salt and pepper if desired. Serve hot over rice and enjoy!