Omani Bamia Stew – Okra Stew with Goat
a slow cooked stew of tender meat and okra - perfect for a weekend dinner
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.
Soaking the okra prevents slimy okra in the stew.
You can slice or chop onions - either way the stew is just as delicioius.
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