Bamya
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Egyptian okra stew with cubed beef chuck; 4 servings without a side.
4 servingsFinal yield 2,100 g
Ingredients
- 500 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
- 600 gOkra, raw
- 600 gTomatoes, red, ripe, canned, packed in tomato juice
- 200 gOnions, raw
- 18 gGarlic, raw
- 500 gBeverages, water, tap, drinking
- 30 gOil, olive, salad or cooking
- 20 gCoriander (cilantro) leaves, raw
- 3 gSpices, cumin seed
- 7 gSalt, table
Method
- Cut 500 g raw edible beef chuck into 2 cm cubes. Chop onion, crush garlic and cut coriander.
- Heat 30 g oil to 170 °C in a pot. Fry onion and beef for 6 minutes, add garlic and cumin and stir for 1 minute more.
- Add tomatoes, 500 g water and salt. Simmer covered at 95 °C for 90 minutes until beef cubes are tender and at least 72 °C inside.
- Add okra and cook uncovered for 5 minutes so it stays whole and sauce thickens. Stir in coriander; all sauce and oil remain in the stew.
- Rest for 4 minutes and serve hot without an uncounted side.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,926.9 kcal
- Protein
- 116.3 g
- Fat
- 126.6 g
- Total carbohydrate (by difference)
- 92.2 g
- Total dietary fibre (USDA)
- 35.3 g
- Saturated fatty acids
- 42.1 g
- Sodium
- 3,806 mg
- Salt (sodium × 2.5)
- 9.5 g
Per serving
- Energy
- 481.7 kcal
- Protein
- 29.1 g
- Fat
- 31.6 g
- Total carbohydrate (by difference)
- 23.1 g
- Total dietary fibre (USDA)
- 8.8 g
- Saturated fatty acids
- 10.5 g
- Sodium
- 951.5 mg
- Salt (sodium × 2.5)
- 2.4 g
Per 100 g of finished food
- Energy
- 91.8 kcal
- Protein
- 5.5 g
- Fat
- 6 g
- Total carbohydrate (by difference)
- 4.4 g
- Total dietary fibre (USDA)
- 1.7 g
- Saturated fatty acids
- 2 g
- Sodium
- 181.2 mg
- Salt (sodium × 2.5)
- 0.45 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal