Best 3 Maragat Bamia Okra Stew With Goat Recipes

"Maragat bamia okra stew with goat" is a delicious and savory stew that is popular in many parts of the world. This stew typically consists of goat meat, okra, tomatoes, onions, garlic, ginger, and a variety of spices. When cooked together, these ingredients create a rich and flavorful broth that is perfect for serving over rice or couscous. This dish is a great way to enjoy the unique flavors of goat meat and okra, and it is sure to be a hit with your friends and family.

Here are our top 3 tried and tested recipes!

MARAGAT BAMIA - OKRA STEW WITH GOAT

Maragat Bamia - Okra Stew With Goat image

For Welcome to Bahrain Tag Game! "Versions of this recipe are found throughout the Middle East. My mother's version is especially good and really easy to make. You can use this recipe as a base for making all types of middle eastern stews. The basic technique is to fry the meat in spices (this is an important step that many people skip as it seals the flavor of the spices), fry vegetables and onions in a seperate pan. Add water to the meat and then add the vegetables." " In Bahrain we usually use goat meat but that's difficult to find elseware" From http://6abkhatummi.blogspot.ca

Provided by UmmBinat

Categories Stew

Time 1h12m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large onion, finely chopped
1/2-1 teaspoon minced garlic (optional)
juice of one lemons or 2 dried limes
1 -2 tablespoon tomato paste
3 large tomatoes (or 6 small tomatoes, diced, original poster prefers Italian plum tomatoes)
1 lb okra (Original poster uses 16 oz frozen packages you find in grocery stores. The best okra to use is the s)
1 lb of stewing goat meat or 1 lb lamb
2 teaspoons khaliji mixed spice (Gulf Spices (Ibzar))
salt and pepper, to taste
oil (for frying)

Steps:

Rub meat with ibzaar mixture.
Heat oil in a medium sized saucepan or pot. Add meat with spices. Add some salt to meat. Fry until brown.
Heat oil in seperate sautee/frying pan. Add tomatoes, onions, okra and garlic. Fry until onions are soft and slightly golden and until okra starts to slightly change color. It is best to add the garlic at the end of the frying process as garlic burns easily.
Add above mixture to meat.
Add water (make sure that meat is completely covered by at least 1 inch).
Add tomato paste, lemon (or dried limes) and salt to taste.
Bring to boil. Cover pot and reduce heat to medium for around 45 min and then low for maybe 10 to 15 minute
Serve with Basmati rice.

Nutrition Facts : Calories 201.7, Fat 3.1, SaturatedFat 0.9, Cholesterol 64.6, Sodium 142.1, Carbohydrate 17.6, Fiber 6.1, Sugar 7, Protein 27.4

SAUDI OKRA STEW WITH MEAT (BAMIA)

Saudi Okra Stew With Meat (Bamia) image

This is a family favorite. It could be made with either meat, chicken fillet or whole disjointed chicken pieces. It's best to use baby okra, they don't go slimy in a hurry.

Provided by lemoncurd

Categories Curries

Time 1h20m

Yield 1 medium pot, 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 kg okra
1/2 kg of cubed lamb, cubed chicken fillets or 1/2 kg chicken piece
1/4 cup oil
2 big onions
2 cups of fresh blended tomatoes
1 teaspoon tomato paste
1 teaspoon salt
1/4 teaspoon cracked black pepper
1 teaspoon cumin
1 teaspoon ground coriander powder
1 teaspoon crushed garlic
2 cups hot water
1/4 cup coriander leaves, chopped (cilantro)
1 lemon, juice of

Steps:

Wash okra and chop off stems.
Cut onions into fine pieces.
Sauté onions in oil till golden on medium.
Add garlic and stir for a few seconds.
Add spices stir for a few seconds add meat cook till water from meat drys on medium heat.
Stir at intervals.
Add tomato paste stir for a few seconds add blended tomatoes and water to meat, cook until meat is done.
Add okra to meat and simmer on medium low for 13 minutes.
Add the chopped coriander and lemon juice, simmer another 3 minutes.
Serve hot with basmati white rice.

BAMIA STEW (LAMB AND OKRA) RECIPE - (4.7/5)

Bamia Stew (Lamb and Okra) Recipe - (4.7/5) image

Provided by á-3801

Number Of Ingredients 12

Ingredients

1 lb stew meat (Lamb or Beef)
1 pound frozen okra
16 oz canned crushed tomatoes
4 oz. canned tomato puree
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon allspice
8 cups water
salt and pepper to taste
2 tablespoons olive oil

Steps:

In a large saucepan, brown meat with olive oil. Add onions and garlic. Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well. Add okra and bring to a boil. Reduce heat to low and simmer for 2 hours, or until meat is tender and done. The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour. Serve bamia with white rice.

Tips for Making Maragat Bamia:

Choose fresh, tender okra for the best flavor and texture.
Trim the okra by cutting off the stem end and the tip.
Soak the okra in cold water for 30 minutes before cooking to reduce bitterness.
Use a large pot or Dutch oven to cook the stew, as it will expand as it cooks.
Brown the goat meat in a little oil before adding it to the stew to develop flavor.
Add the okra to the stew last, as it cooks quickly.
Season the stew to taste with salt, pepper, and other spices.
Serve the stew hot with rice or bread.

Conclusion:

Maragat Bamia is a hearty and flavorful stew that is perfect for a cold winter day. The goat meat is tender and fall-off-the-bone, and the okra is soft and slimy, providing a unique and delicious texture. The stew is also packed with healthy vegetables, making it a nutritious and satisfying meal. If you are looking for a new and exciting dish to try, be sure to give Maragat Bamia a try.