Bamya Middle Eastern Okra Stew

Bamya is a Middle Eastern okra stew made with baby okra, beef (or lamb), and a homemade onion tomato sauce.

Bamya can be made in a few ways different ways in the Middle East, like with or without meat. This is an Egyptian version of okra stew with oxtail called bamya ma akawi.

A few other hearty Middle Eastern dishes are bazella, fasoulia, Egyptian koshari, and Egyptian molokhia. My favorite way to serve this delicious stew is on top of buttery vermicelli rice.

What's Great About This Recipe

My favorite thing about this recipe is that all of the flavors come together into this savory, tender stew that literally melts in your mouth! This recipe does take a little bit of time, like koshari and mahshi crumb, unfortunately, but it's worth it! I have included some tips for speeding up this recipe (like using frozen Egyptian magic red sauce) in one of the sections below.

Ingredient Notes

Egyptian magic red sauce: Use fresh tomatoes (Roma, tomato on the vine, or beefsteak), onions, and garlic to make this homemade tomato sauce.

Okra: Frozen okra or fresh okra is suitable. However, I use frozen okra because it's convenient. I prefer baby okra, but large okra cut into 1" sections is good.

• Oxtail: I buy the oxtail already cut into 2" (5 cm) thick sections. Previously frozen oxtail is suitable. Substitute other cuts of meat like beef shank, boneless beef stew cubes, or boneless lamb chunks.
• Spices: Cook the oxtail with cardamom, onions, salt, and a bay leaf prior to making the stew.

How to Make Bamya Okra Stew

Make this bamya recipe in three main steps: cook the meat, make the tomato sauce, and assemble the okra stew.

Step 1: Cook the Meat

In a large pot, add the oxtail, salt, pepper, water, bay leaves, and cardamom pods. Bring the oxtail to a boil, reduce to medium heat, and cover. Cook for about 1.5 hours, refilling the water as necessary. Once the oxtail is starting to get tender, remove it from the heat.

Step 2: Make the Tomato Sauce

While the meat is simmering, make the Egyptian magic red sauce. Don't use canned tomato sauce or take any shortcuts for this sauce.

Add onion and garlic to a food processor.

Pulse on high.

In a blender, blend the tomatoes.

Strain the blended tomatoes with a strainer.

In a large stovetop pot on medium-high heat, add olive oil. Once the oil is hot, add the onion and garlic mixture. Fry the onions and garlic for about 5 minutes or until they start to change color. 

Add the strained tomato puree, sugar, salt, and pepper. Cover the pot, reduce to medium heat, and simmer for about 10 minutes.

Step 3: Assemble the Okra Stew

Set the oven to 425 ℉ (218 ℃). In a large pot (see note), combine the tomato sauce with the cooked oxtail. Cover and cook on medium heat for 10 minutes.

Remove the cover and add the okra to the pot. Cook on medium heat covered for 20 minutes.

If the pot can be put in the oven directly, put it in the oven. Otherwise, transfer the stew to an oven-safe dish and put it in the oven. Cook until a brown crust forms on top for about 30 to 45 minutes. Squeeze some lime juice on the oxtail stew before going in the oven.

Tips and Tricks

• Cook the oxtail prior to making the stew. Oxtail can be tough if not cooked long enough.
• Use frozen Egyptian magic red sauce. This means that you would have already prepared this sauce ahead of time, either storing it in the fridge or freezer.
• Make the oxtail and magic red sauce the day before. Assemble the stew the night you want to eat it.