Bamia (Okra)

Okra Stew

Portions:

Cook Time:

2 hours

Can I adapt this easily as a vegetarian or vegan?

Yes

This method of cooking okra is common throughout the Middle East. Its highly adaptable and can be made vegan or with meat.

In Sudan it is traditionally eaten with kisra, a thin pancake-like bread made with fermented batter.

It is also delicious with rice.

Ingredients

1 onion
3 cloves garlic
olive oil
2-3 teaspoons baharat
250g passata
100ml water
500g baby okra
25g dried apricots
1 lemon; juiced
250g diced lamb (optional)

Preparation

Step One

Finely chop the onions and mince the garlic

Step Two

Lightly fry both together in a saucepan with the olive oil, until the onions have just begun to soften

Step Three (Optional)

If using lamb, then add it at this point to seal the meat

Step Four

Add the okra (no need to defrost) and the baharat, frying until the vegetables have turned from a bright to dull green

Step Five

Pour the pasata and the water into the pan so that it just covers the okra. Stir everything together and season

Slice the apricots vertically in three

Step Six

Simmer for an hour (if not using meat) to an hour and a half (if using meat)

After half an hour, add the sliced apricots

Step Seven

Stir in the lemon juice and simmer for another 5 minutes before serving

Notes

Mini or ‘baby’ okra (usually about 1.5cm long) are usually more tender and less 'gloopy' than larger varieties. They are usually sold frozen in the UK. Larger okra, usually sold fresh, should be cut in half or even thirds, before cooking this way.

To make vegan: omit the meat, this will not compromise the flavour

All