ReceptnaptárBamija (Balkan lamb and okra stew)
Bamija is a legacy of the Ottoman Empire in the Balkans, a dish loved in Macedonia and Bosnia too: lamb or beef with okra and tomato, cooked slowly. Okra is an unusual, slightly tangy vegetable that thickens the sauce. It counts as a speciality here, but frozen okra can be bought all year round in international shops.
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Ingredients
Method
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- Brown the meat cubes in the oil on all sides.
- Add the chopped onion and soften it until translucent.
- Pour in enough water to cover the meat and cook covered for 45-50 minutes until almost tender.
- If using fresh okra, trim the ends and sprinkle with a little vinegar or lemon juice so it doesn't go slimy as it cooks.
- Add the diced tomato, crushed garlic and a pinch of sugar to the meat.
- Carefully stir in the okra, taking care not to break it.
- Cook uncovered over low heat for another 20-25 minutes until the okra is tender and the sauce has thickened.
- Season with salt and pepper to taste, stirring gently so the okra doesn't fall apart.
- Serve with warm rice or fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Trim the ends of fresh okra carefully, without cutting into the inside of the pod, because otherwise it turns slimy.
- Vinegar or lemon juice reduces the sliminess of okra, so do not skip this step.
- Stir the okra very gently, because it breaks up easily and the sauce can turn sticky.
Frequently asked questions
Where can I buy okra?
Frozen in international food shops, and fresh in summer in Asian and Middle Eastern stores. Frozen okra does not need to be thawed.
What can replace it?
A similar dish can be made with green beans or courgette, but the characteristic flavour and thickening effect of okra will be missed.
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