Jordanian-style Okra Stew with Meat

Ingredients

In the Jordanian adaptation of Etli Bamya, the dish retains its essence but incorporates some variations to suit the Jordanian cuisine. The spices used in the Jordanian-style Okra Stew with Meat may differ slightly, with the addition of regional spices such as baharat or za'atar to enhance the flavor profile. Additionally, the cooking technique may vary, with longer simmering times to ensure the meat is tender and the flavors are well-developed. We alse have the original recipe for Etli bamya, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
• 500g (1.1 lb) fresh okra, trimmed 500g (1.1 lb) fresh okra, trimmed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon baharat or za'atar (optional) 1 teaspoon baharat or za'atar (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (470ml) water or beef broth 2 cups (470ml) water or beef broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the meat cubes to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the diced tomatoes, tomato paste, cumin, coriander, paprika, baharat or za'atar (if using), salt, and pepper. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Add the fresh okra to the pot and pour in the water or beef broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
5. 5.
   Simmer the stew for about 1.5 to 2 hours, or until the meat is tender and the okra is cooked through. Stir occasionally and add more water if needed.
6. 6.
   Once the stew is ready, adjust the seasoning if necessary. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Okra — To reduce the sliminess of okra, you can soak it in vinegar or lemon juice for 30 minutes before cooking. Make sure to dry it thoroughly before adding it to the stew.

Tips & Tricks

• If you prefer a thicker stew, you can add a tablespoon of flour or cornstarch mixed with water to the stew during the last 10 minutes of cooking.
• For an extra burst of flavor, you can squeeze some lemon juice over the stew before serving.
• If fresh okra is not available, you can use frozen okra. Just make sure to thaw it before adding it to the stew.

Serving advice

Serve the Jordanian-style Okra Stew with Meat hot, accompanied by steamed rice or warm flatbread. The stew can be enjoyed on its own as a main course or paired with a fresh salad for a complete meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a large platter, allowing the rich sauce to surround the meat and okra. This visually appealing presentation will make the dish even more enticing.