Egyptian Bamia (Okra Stew)

Egyptian bamia is a slow-simmered okra and tomato stew made with baby okra, meat, and a homemade onion tomato sauce. Bamia can be made in a few ways with or without meat. My favorite way to make this okra stew is with tender oxtail.

What I Love 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 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, or boneless lamb.
• Spices: Cook the oxtail with cardamom, onions, salt, and a bay leaf prior to making the stew.

How to Make Bamia

Make Egyptian bamia in three main steps: cook the meat, prepare the tomato sauce, and prepare the okra stew.

Cook the Meat

In a large pot, add the oxtail, salt, pepper, water, bay leaves, and cardamom pods. Bring the oxtail to a boil and 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.

Make the Onion and Garlic Tomato Sauce

Make the Egyptian magic red sauce. Don't use canned tomato sauce, or take any shortcuts for this sauce. This sauce is the key. In a food processor blend the onions and garlic cloves.

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.

Make 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 brown crust forms on top for about 30 to 45 minutes. Squeeze some lime on the oxtail stew before going in the oven.

Serve with a side of rice.

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.

Substitutions and Variations

• Substitute other cuts of beef or lamb in lieu of oxtail.
• Use fresh large okra cut into small sections in lieu of baby okra.

Storage

Store the okra stew in the fridge for up to 4 days. Freeze the onion-tomato sauce in the freezer for up to 4 months.

Egyptian Recipes

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Egyptian Bamia (Okra Stew)

Author: Lily

Course: Main Dish

Cuisine: Egyptian

Prep: 15 mins

Cook: 2 hrs 30 mins

Total: 2 hrs 45 mins

5 from 1 vote

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Servings 6

This traditional Egyptian bamia recipe is made with oxtail, homemade tomato sauce, and okra.

Ingredients

 

US Customary - Metric

Egyptian Magic Red Sauce (Homemade Tomato Sauce)

• 9 tomatoes medium sized
• 3 onions medium
• 9 garlic cloves
• 2 tablespoon olive oil
• 1 tablespoon sugar
• salt and pepper to taste

For the Oxtail

• 2 lbs oxtail or beef shank
• 1½ quarts water
• 1 onion
• 8 cardamom pods
• 2 teaspoon salt
• 1 teaspoon black pepper
• 2 bay leaves

Oxtail Stew

• Egyptian magic red sauce (from above)
• oxtail (from above)
• 1 lb frozen or fresh okra see notes
• 1 lime

Instructions

Cook the Oxtail

• In a large pot, add the oxtail, salt, pepper, water, bay leaves, and cardamom pods.
• Bring to a boil. Reduce to medium-high heat and cover. Cook for about 1.5 hours monitoring every 20 minutes to make sure the water isn't low. Refill the water as necessary (I add about 2 to 3 cups throughout the process of cooking).
• Once the oxtail is starting to get tender, remove it from the heat. Strain the broth from the oxtail. Set the broth aside (this can be used for soup or be added to cook the rice).

Make the Egyptian Red Sauce

• Peel and quarter onions. Peel garlic. Add to a food processor and blend on high. Set aside.
• Quarter tomatoes. Add to a blender. Blend on high. Strain tomatoes. Set aside.
• 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.

Prepare the Oxtail 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. Cover the pot. Cook on medium heat for 20 minutes.
• Remove the lid of the pot and squeeze the lime. 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 brown crust forms on top for about 30 to 45 minutes.

Notes

1. Use a stovetop pot that can be put in the oven, so it can go directly from the stovetop into the oven (like a Dutch oven).
2. This dish can be made spicy by adding a couple of hot peppers (when adding the okra).
3. The nutrition facts do not include rice.

Nutrition

Serving: 2cups | Calories: 397kcal | Carbohydrates: 24g | Protein: 33g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 100mg | Sodium: 257mg | Fiber: 7g | Sugar: 14g