Bamieh Stew
1 hours and 40 minutes
240 g
160 g
110 g
28 g
60 g
0.4 tsp
0.2 tsp
0.2 tsp
5 g
Cooking Instructions
Wash the okra and dry it completely with a towel. Trim the stem end into a cone without cutting into the pod itself, so it does not turn slimy.
Heat a little oil in a pan and fry the okra over medium heat for a few minutes until the colour deepens, then set it aside.
Slice 110 g Onion thinly and sauté it in the same oil until golden, then set the onion aside as well.
Pat the beef dry. In a little hot oil, without crowding the pot, sear 240 g Beef until browned on all sides.
Return the onion to the meat, add 0.4 tsp Turmeric, 0.2 tsp Black Pepper, and 0.4 g Cinnamon Stick, and sauté briefly to cook off their raw smell.
Add 28 g Tomato Paste and fry for two to three minutes until it darkens and loses its raw bitterness.
Pour in enough boiling water to just cover the meat, cover the pot, and simmer gently for about an hour until the beef is nearly tender.
Add grated or chopped 60 g Tomato and 0.2 tsp Red Pepper and cook for 10 minutes.
Lay the fried okra gently over the stew and stop stirring so the pods stay whole. Add 5 g Salt at this point.
Simmer on low heat for 20–30 minutes until the okra is tender and the stew has thickened. If you like, add a squeeze of lemon at the end and let it rest for 10 minutes.
Nutritional Composition (For the entire cooked dish)
Nutri-Score A
739 kcal
Protein 68.6 g
Unsaturated Fat (Good) 6.4 g
Saturated Fat 15.1 g
Trans Fat (Bad) 0.2 g
Carbohydrates 31.9 g
Sugar 12.1 g