Egyptian Bamya Okra Stew

Method9 steps · about 2 hr 45 min

1. 1

   Step 1: Put the 2 pounds oxtail, the 1 peeled quartered broth onion, 1½ quarts water, 8 green cardamom pods, 2 teaspoons salt, 1 teaspoon black pepper and 2 bay leaves in a large pot. Bring to a boil, then cover and adjust the heat to maintain a steady simmer. Cook for about 1½ hours, checking the liquid after the first 20 minutes and at least every 20 minutes thereafter. Refill with water as needed to prevent the pot running low. Continue until the oxtail is beginning to become tender; prepare the tomato sauce in steps 3–6 while it simmers.

   Check the oxtail liquid · 20 minUses 2 lb oxtail, cut into about 2-inch (5 cm) sections · 1 onion for the oxtail pot · 1½ quarts water for the oxtail · 8 green cardamom pods · 2 tsp salt · 1 tsp black pepper · 2 bay leaves · Water, as needed to keep the oxtail pot from running low

2. 2

   Step 2: When the oxtail from step 1 is beginning to soften, take the pot off the heat and strain the broth away from the meat. Remove the whole bay leaves and cardamom pods from the oxtail before adding it to the stew. Keep the drained oxtail ready for step 7. The strained broth is not added to this stew; cool it promptly in shallow containers and refrigerate if keeping it for another dish.

   Uses Simmered oxtail, aromatics and broth

3. 3

   Step 3: While the oxtail cooks, blend the 3 peeled medium sauce onions and 9 peeled garlic cloves in a food processor until evenly chopped. Set this mixture aside.

   Uses 3 medium onions for the tomato sauce · 9 garlic cloves, peeled

4. 4

   Step 4: Quarter the 9 medium tomatoes, blend them and strain the puree. Set the strained tomato liquid aside for step 6.

   Uses 9 tomatoes (medium sized)

5. 5

   Step 5: Heat the 2 tablespoons olive oil in a large stovetop pot over medium-high heat. Add the onion-and-garlic mixture from step 3 and fry for about 5 minutes, stirring, until it starts to change colour.

   Fry the sauce onions and garlic · 5 minUses 2 tbsp olive oil · Processed sauce onions and garlic

6. 6

   Step 6: Add the strained tomato puree from step 4, 1 tablespoon sugar and salt and pepper to taste to the fried aromatics from step 5. Cover, reduce the heat to medium and simmer for about 10 minutes.

   Simmer the homemade tomato sauce · 10 minUses Fried sauce aromatics and olive oil · Strained tomato puree · 1 tbsp sugar · salt and pepper to taste

7. 7

   Step 7: Preheat the oven to 425°F (218°C). Combine the homemade tomato sauce from step 6 with the drained oxtail from step 2 in a large covered stovetop pot. Simmer over medium heat for 10 minutes. Use an oven-safe pot if possible.

   Simmer the oxtail in tomato sauce · 10 minUses Homemade tomato sauce · Drained cooked oxtail

8. 8

   Step 8: Add the 1 pound frozen baby okra to the oxtail and tomato sauce from step 7. Cover and simmer over medium heat for 20 minutes.

   Simmer the okra and oxtail · 20 minUses Oxtail in homemade tomato sauce · 1 lb frozen baby okra

9. 9

   Step 9: Uncover the stew from step 8 and squeeze the juice of the 1 lime over it. Put the oven-safe pot in the oven, or transfer the stew to an oven-safe dish. Bake uncovered at 425°F (218°C) for about 30–45 minutes, checking from 30 minutes, until the top has a browned crust, the okra is tender and the oxtail is fully tender. Remove the bones as you eat. Serve in 6 portions with separately prepared plain white rice, if desired.

   Brown and finish the okra stew · 30 minUses Covered-simmered oxtail and okra stew · 1 lime · Ready cooked plain white rice, optional, for serving