Recipe of Bamia

About the Dish;

Bamia is such a liberal stew regardless of the amount of fixings. I love serving this on a cool day with a bed of rice and a plate of blended greens. You can make this recipe vegetarian by neglecting the cheeseburger without the flavor being undermined.

I love making bamia, anyway a chance to set up the new okra ​can be really eating up. What’s more, it isn’t similarly expeditiously open at the market. Using cemented okra in bamia genuinely diminishes the time, anyway doesn’t deal the flavor.

What Is Okra?

Okra – generally called okro – has been characterized “ladies’ fingers.” It creates from a blooming plant in the mallow family. It is regarded for its tasteful green seed units.

Nearby to North-East Africa, Okra has been named one of the most nutritious vegetables in Africa. The plant is often grown transversely over tropical and warm zones the world over. Bamia grows best in dry, rich soil.

Restorative preferences of Okra

  1. It is low in calories. They contain only 30 calories for every 100 grams.
  2. Okra is abundant in dietary fiber, minerals, and supplements.
  3. It’s much of the time endorsed by nutritionists to help control cholesterol.
  4. The units offer a sound segment of supplement An and flavonoid adversaries of oxidants.
  5. Fresh cases are a tolerable wellspring of folates.
  6. They are ample in B-complex supplements, for instance, niacin, supplement B-6 , thiamin and pantothenic destructive.
  7. Okra contains a great deal of supplement K, which is helpful for blood coagulating impetuses and bone strengthening.

Fixings:

  • 4 tablespoons olive oil
  • 1 immense onion, finely hacked
  • 2 garlic cloves, finely cut
  • 2 immense tomatoes, hacked
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground paprika
  • 2 teaspoons ground cumin
  • 1 lb boneless sheep shoulder, cut into 1-inch pieces
  • salt and pepper, to taste
  • 3 tablespoons tomato stick
  • 2 cups water
  • 1 lb cemented okra, whole or cut
  • lemon juice, to taste

Course:

  1. Warmth olive oil in a tremendous pot over medium warmth; incorporate onions and cook for one minute. Include garlic and continue sauting until both are light splendid dim shaded.
  2. Lower warmth and add flavors to the mix, cooking for around one minute.
  3. Incorporate hacked tomatoes, blending until they get sensitive, for around 10-15 minutes.
  4. Lower warmth and add flavors to the mix, cooking for around one minute.
  5. Turn heat back up to medium and incorporate the sheep, salt, and pepper. Fry the meat until it is delicately sautéed, about 5-10 minutes.
  6. Blend in tomato stick, inside and out blending it in with the sheep, and a while later incorporate the water, again blending it in well. Warmth sheep mix to the point of bubbling and lessen warmth to low.
  7. After around 30 minutes of stewing, incorporate the set okra, and more water if essential.
  8. Stew the bamia for around 20-30 minutes, until sheep is fragile, blending occasionally.
  9. Exactly when arranged to serve, incorporate lemon crush and mix well. Present with rice.
  10. Free Tip ~

  11. Do whatever it takes not to wash fresh okra until just before you cook it; soddenness will cause the units to get foul. Store untrimmed, entire okra in a paper or plastic pack in the refrigerator for no longer than three or four days.
  12. If the units are cushioned, center around them a kitchen towel or with a vegetable brush to oust a segment of the “cover up.”                                                                                                                                                       


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