Omani Bamia Stew – Okra Stew with Goat

Thank you for sharing!

Last Updated on January 12, 2020 by Chef Mireille

Omani Bamia Stew – Okra Stew with Goat is a slow cooked stew with yields soft falling off the bone tender meat. The goat meat can easily be substituted with lamb or beef, if you prefer.

Omani Bamia Stew - Okra Stew with Goa

O is for Oman…

Oman is a small coastal country in the Middle East located at the mouth of the Persian Gulf, sandwiched between Yemen, Saudia Arabia and United Arab Emirates. Officially known as the Sultanate of Oman, they were once a large empire with control over South Asia and as far south as Tanzania. Because of this, they are an ethnically diverse society with over a dozen languages spoken among its citizens.

My Omani Family

Yes..I have Omani cousins. People don’t believe me when I tell them I have family EVERYWHERE – but it’s true! So how did I wind up with Omani cousins?

In the 1960’s, being a black doctor in NYC wasn’t easy. It was extremely difficult for them to get operating rights at hospitals. My uncle was a surgeon from Haiti and so when the newly formed country of Zaire put out an international call for French speaking doctors, him and his family moved to Zaire. Growing up so far apart, sadly I do not have a close relationship with these cousins. However, one of his daughters came back to attend University here in America. That is where she met and married an Omani. She has now been living there with her husband and kids for about 30 years.

If I ever decide to visit Oman, I even have family I can reconnect with..maybe that’s a reason for me to schedule a trip to Oman 🙂

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Are you an Okra Hater? This Recipe will change you from an Okra Hater to an Okra Lover!

I love okra, but a lot of people take issue with it due to the slime factor. I personally think that is one of the best qualities especially in foods like gumbo. However, if you normally hate okra, this is the recipe you must try because there is NO SLIME!

The people of the Middle East discovered how to get rid of the slime in recipes that include okra. They soak it in vinegar. I am not really sure of the scientific reasons why this stops the okra from spreading its slime, but it works. I have made several Middle Eastern recipes using okra and soaking it in vinegar will stop any slime of leaking out, even in slow cooked stews like this one.

Turn your family from Okra Haters or Okra Lovers with this no slime stew!

…make it a complete Omani meal by pairing it with Maldouf – Omani Date Flatbread – with its soft flaky layers, it’s perfect to mop up the gravy from the stew.

Goat Stew LR 3

IN THE MAKING – HOW TO MAKE OMANI BAMIA STEW

You can also just serve it with rice, as you prefer.

Goat Stew FB

Or by itself as a carb free meal. No matter how you serve it, it will be just as delicious!

Goat Stew LR 2

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Omani Bamia Stew – Okra Stew with Goat

a slow cooked stew of tender meat and okra - perfect for a weekend dinner
Prep Time30 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 45 mins
Course: Dinner
Cuisine: Omani
Servings: 8

Ingredients

  • 1 1/2 pounds goat meat with bones
  • salt and pepper to taste
  • 3 tablespoon oil
  • 1 large onion thinly sliced (or chopped)
  • 3 cloves garlic finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 large tomato chopped
  • 3 tablespoons tomato paste
  • 2 cups water
  • 1 1/2 pounds okra
  • 2-3 cups vinegar
  • juice of 1 lemon

Instructions

  • Preheat oven to 350 F.
  • Season meat liberally with salt and pepper. Heat oil in a pot and add goat meat. Brown meat on all sides. Remove meat to an oven safe casserole dish.
  • Add onions to the pot and cook until they start to brown. Add garlic, cumin, coriander, cinnamon, tomatoes, tomato paste and 1 cup of the water. Stir to combine and season with salt and pepper, as needed. Pour over meat in casserole dish.
  • Transfer to oven and cook for 1 1/2 hours.
  • Meanwhile, cut off the tops of the okra. Place in a bowl with enough vinegar to cover and soak for 1/2 hour. Drain and rinse.
  • If the okras are large in size, cut them in half as desired.
  • Add the okra and remaining water to the stew. Cover and cook for another 30 minutes. Remove cover and cook for another 15 minutes.
  • Stir to combine. Add salt and pepper, as needed and lemon juice.

Notes

Goat meat can be substituted with beef or lamb.
Soaking the okra prevents slimy okra in the stew.
You can slice or chop onions - either way the stew is just as delicioius.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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Omani Bamia Stew - Okra Stew with Goat

 

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Padmajha PJ

    I literally had tears in my eyes reading your post Mir. That's really sad. Hope you would be able to meet your cousin some time in the future.And that's a nice stew and I will probably make it without the meat..

  2. Karen Davis

    Goat-okra stew is also a favorite Haitian meal, with rice! The recipe would not include cumin, coriander, or vinegar–and lime juice instead of lemon, clove instead of cinnamon, and probably add adobo bitter orange seasoning and/or Maggi cube.
    The Haitian trick for slime-free okra is to NOT chop up the pods, but to simply remove the cap by making a cone-shaped cut around the external skin of the cap, so the tough parts are removed, but the pod stays intact. It works!

    • Chef Mireille

      I am half Haitian so I assume you are referring to Haitian calaloo although I’ve only had it with beef. However leaving them whole when they are so big (these were about 3-4″) is then challenging to eat, but my dad always cut the okra when he made it. Regardless, the slime of okra doesn’t bother me 🙂 – it’s actually one of my fave veggies

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