Omani Bamia Stew – Okra Stew with Goat is a slow cooked stew with yields soft falling off the bone tender meat. The goat meat can easily be substituted with lamb or beef, if you prefer.
O is for Oman…
Oman is a small coastal country in the Middle East located at the mouth of the Persian Gulf, sandwiched between Yemen, Saudia Arabia and United Arab Emirates. Officially known as the Sultanate of Oman, they were once a large empire with control over South Asia and as far south as Tanzania. Because of this, they are an ethnically diverse society with over a dozen languages spoken among its citizens.
My Omani Family
Yes..I have Omani cousins. People don’t believe me when I tell them I have family EVERYWHERE – but it’s true! So how did I wind up with Omani cousins?
In the 1960’s, being a black doctor in NYC wasn’t easy. It was extremely difficult for them to get operating rights at hospitals. My uncle was a surgeon from Haiti and so when the newly formed country of Zaire put out an international call for French speaking doctors, him and his family moved to Zaire. Growing up so far apart, sadly I do not have a close relationship with these cousins. However, one of his daughters came back to attend University here in America. That is where she met and married an Omani. She has now been living there with her husband and kids for about 30 years.
If I ever decide to visit Oman, I even have family I can reconnect with..maybe that’s a reason for me to schedule a trip to Oman 🙂
Are you an Okra Hater? This Recipe will change you from an Okra Hater to an Okra Lover!
I love okra, but a lot of people take issue with it due to the slime factor. I personally think that is one of the best qualities especially in foods like gumbo. However, if you normally hate okra, this is the recipe you must try because there is NO SLIME!
The people of the Middle East discovered how to get rid of the slime in recipes that include okra. They soak it in vinegar. I am not really sure of the scientific reasons why this stops the okra from spreading its slime, but it works. I have made several Middle Eastern recipes using okra and soaking it in vinegar will stop any slime of leaking out, even in slow cooked stews like this one.
Turn your family from Okra Haters or Okra Lovers with this no slime stew!
…make it a complete Omani meal by pairing it with Maldouf – Omani Date Flatbread – with its soft flaky layers, it’s perfect to mop up the gravy from the stew.
IN THE MAKING – HOW TO MAKE OMANI BAMIA STEW
You can also just serve it with rice, as you prefer.
Or by itself as a carb free meal. No matter how you serve it, it will be just as delicious!
Omani Bamia Stew – Okra Stew with Goat
- 1 1/2 pounds goat meat with bones
- salt and pepper to taste
- 3 tablespoon oil
- 1 large onion thinly sliced (or chopped)
- 3 cloves garlic finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 large tomato chopped
- 3 tablespoons tomato paste
- 2 cups water
- 1 1/2 pounds okra
- 2-3 cups vinegar
- juice of 1 lemon
- Preheat oven to 350 F.
- Season meat liberally with salt and pepper. Heat oil in a pot and add goat meat. Brown meat on all sides. Remove meat to an oven safe casserole dish.
- Add onions to the pot and cook until they start to brown. Add garlic, cumin, coriander, cinnamon, tomatoes, tomato paste and 1 cup of the water. Stir to combine and season with salt and pepper, as needed. Pour over meat in casserole dish.
- Transfer to oven and cook for 1 1/2 hours.
- Meanwhile, cut off the tops of the okra. Place in a bowl with enough vinegar to cover and soak for 1/2 hour. Drain and rinse.
- If the okras are large in size, cut them in half as desired.
- Add the okra and remaining water to the stew. Cover and cook for another 30 minutes. Remove cover and cook for another 15 minutes.
- Stir to combine. Add salt and pepper, as needed and lemon juice.
Soaking the okra prevents slimy okra in the stew.
You can slice or chop onions - either way the stew is just as delicioius.
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