Try this Bamia - (Meat And Okra Stew) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325 degrees. In a large skillet heat 4 tablespoons of oil over medium-high heat, add lamb and fry, turning to brown on all sides, about 10 minutes. Using a slotted spoon transfer meat to a baking dish. Add onions to skillet and saute until tender and translucent, about 8 minutes. Add oregano, cinnamon, tomatoes, tomato paste, stock and mint, stirring well to combine, and season to taste with salt and pepper. Pour sauce over lamb. Cover baking dish and bake until liquid is absorbed, about 1 1/2 hours. Meanwhile, in a nonreactive bowl soak okra in 1 1/2 cups vinegar for 30 minutes. Drain, rinse and pat dry. In a skillet heat remaining 2 tablespoons oil over medium heat, add okra and saute for 3 minutes, stirring gently. Remove stew from oven and arrange okra on top in a spoke pattern. Sprinkle with remaining 2 tablespoons vinegar. Re-cover dish, return to oven and bake 35 minutes more, adding a little more stock or water if mixture seems too dry. Serve stew with rice. This recipe yields 4 servings. Source: "TASTE with David Rosengarten - (Show # TS-4677) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (458g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 83 | ||
Calories from Fat: 48 (58%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.3g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 293.4mg | 10 % | |
Potassium 401.8mg | 11 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 6g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.