Скачать с ютуб How Does This Okra Stew Have NO Slime? в хорошем качестве

How Does This Okra Stew Have NO Slime?

Today we're making Bamya, a traditional Middle Eastern okra stew, that is filled with big chunks of Lamb. This stew is packed full of flavour, and unlike most Okra dishes, it doesn't have a weird slimy texture. That's all thanks to a couple of tricks that I'll show you in this video. ___ 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron or supporting us on Ko-Fi. You can get your name in the video credits as well as some behind the scene updates   / middleeats   https://ko-fi.com/MiddleEats ___ 🌍 Stay connected 🌍 You can reach us on instagram, send us photos of any recipes you cook. ➥Instagram   / itsmiddleeats   ___ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Food Thermometer: https://geni.us/CC34osG Ooni Pizza Oven: https://geni.us/SIhAL Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACRGlass Pyrex Jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 ___ 0:00 Intro 0:31 The problem with Okra 2:09 Making the stew part 1 3:14 Tomato pickle 4:35 Vermicelli Rice 5:41 Making the stew part 2 6:45 Serving 7:21 Taste Test & Outro ___ Bamya Stew: 1kg Lamb Leg Pieces - bone in 800g Canned tomatoes or tomato passata 800g Frozen small Okra 500ml water 10 Cloves of Garlic 2 Medium Onions 1 Spicy Green Chilli 3 Tbsp Lime Juice 2 Tbsp Vegetable Oil 1 Tbsp Salt 1 1/2 Tsp Black pepper Tomato Pickle: 4-5 Cloves of garlic 1 Spicy Green Chilli 350g Vine ripened tomatoes 2 Tbsp white vinegar 2 Tbsp Lemon Juice 1 Tbsp Olive oil 1 Tbsp Chopped Parsley 1/4 Tsp Salt 1/4 Tsp Black Pepper 1/4 Tsp Cumin Vermicelli Rice: 1 1/2 Cup Egyptian/Japanese/Calrose rice 1/2 Cup Wheat Vermicelli 1 Tbsp Butter 1 Tbsp Vegetable Oil 1 Tsp Salt 1/2 Tsp Black Pepper Limes or lemons for serving with the Bamya __ Directions: To make the stew: 1- Chop 2 onions to a fine dice, then add 2 tbsp of vegetable oil to a pot over medium heat. Add the onions and saute for 3 minutes until softened. 2- Add 6 cloves of minced garlic, and saute with the onion for another minute 3- Push the onions to one side, then add in your lamb pieces. Allow these to brown for a couple of minutes, then flip over and stir the pot 4- Once all the meat is lightly browned; blend 800g of canned tomatoes, and add to the pot. Add 500 ml of water and bright the pot to a light boil 5- When it boils, turn the heat down to low, and allow to simmer with the lid on for 1-1.5 hours, or until the meat is soft and tender 6- Once the meat has softened, add your frozen okra with 1 cup of water to the pot. Mix well and turn the heat to medium. 7- Bring the ot to a light boil, then add the salt, and black pepper. Simmer with the lid ajar for 10 minutes 8- Add 1 hot green chilli, after removing the seeds, then add 4 cloves of minced garlic and the lime juice 9- Cook for 5 minutes, and the bamya will be ready To make the tomatoes: 1- In a pestle and mortar (or a food processor/blender) grind together the garlic with the salt 2- Once finely ground, add the chilli and pulverize this as well 3- Add the remaining ingredients, then chop the parlsey and add that too 4- Make 3 slices into your tomatoes, going about 75% of the way to the bottom, and cutting it into 6 even pieces 5- Fill the gaps with the marinade, and allow to sit for 30-90 minutes To make the vermicelli rice: 1- Add the butter and oil to a pot over medium high heat 2- Add the vermicelli, and fry this until golden brown, stirring the pot constantly 3- Wash the rice thoroughly until the water runs clear, then add to the fried vermicelli 4- Fry for another 2 minutes, then pour in water or stock to cover the rice by 1 cm 5- Cover the pot with a lid and turn the heat to high. Bring the pot to a boil 6- Allow to boil until the water drops below the rice 7- Now turn the heat down to low, and set a timer for 20 minutes 8- When the time is up, the rice will be perfectly cooked. You can fluff this with a fork or serve immediately