Bamya (Okra Stew)

Ingredients

• 2 tablespoons olive oil (extra virgin)
• 1 medium yellow onion (finely chopped)
• 14 ounces frozen bamya ((1 packet))
• 1 pound beef stew meat (cut into 1 inch cubes)
• 1 1/2 teaspoons 7 spices
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon coriander powder
• salt (to taste)
• 5-6 cups water (for boiling)
• 1 1/2 tablespoons tomato paste
• 2-2 1/2 cups reserved broth (from cooking the beef/lamb)
• 15 ounces tomato sauce ((1 can))
• 2 tablespoons olive oil (extra virgin)
• 8 garlic cloves

Instructions

1. 1

   To start, heat up the olive oil on medium high heat. Add the chopped onion and sauté until translucent.

2. 2

   Add the cubed beef pieces and mix.

3. 3

   Sauté until the beef chunks develop a brown crust.

4. 4

   Add the salt, black pepper, 7 spices, garlic powder, coriander, paprika, and cinnamon. Mix well, then add the hot water (about 5-6 cups).

5. 5

   Let this mixture come to a boil and let it boil for 5-8 minutes before reducing the heat to medium low.

6. 6

   Let it simmer for 30-40 minutes or until the beef is tender and cooked through.

7. 7

   Stir this occasionally. There should be leftover broth.

8. 8

   To the cooked beef, add the tomato paste and tomato sauce.

9. 9

   Add 2 cups of the remaining beef broth. You can add more if you want the consistency to be thinner.

10. 10

    Add the frozen or thawed bamya, and mix well.

11. 11

    Let it cook for another 15 minutes, and season with salt to taste.

12. 12

    In a separate frying pan, heat up the 2 tablespoons of olive oil on medium heat.

13. 13

    Add the 8 minced garlic cloves and sauté until golden, for about 3-4 minutes.

14. 14

    Once golden, add to the beef pot and mix.

15. 15

    Let it simmer together for 5 minutes before serving.