Bamiah Daging

An Arabian dish which is quite similar to the Indian curry but has a totally different taste.  The original dish has okras in it but I substitute them with potatoes for my two boys' sake.  I love to eat okras and brinjals but unfortunately, these are not my boys' favourite vegetables.  Anyway, I did prepare some okras for myself.  In my recipe below, I do not add any water but only use yoghurt.  It is advisable to cook this dish one day before serving. Believe me!  It tastes much better than the day before!

Ingredients (serves 4):
1 kg beef or mutton, to be cut into bite sizes
1 1/2 tbsp tomato puree
1 tsp salt
4 tbsp ghee or 5 tbsp cooking oil

3 medium-size onions, to be peeled & sliced into thin rings
4 cm long cinnamon stick
3 pcs cardamon
3 stalks cloves

200 g plain yoghurt
300 g okras or ladies fingers, to be washed & halved (I used 6 medium-size potatoes instead)
150 g cherry tomatoes, to washed & dried
4 tbsp ghee or 5 tbsp cooking oil
1 small tin of peas (for garnishing)

Ingredients to be blended together:
12 stalks dried red chillies, to be cut & soaked in warm water
3 pips garlic, to be peeled & sliced
3 cm fresh ginger, to be peeled & sliced
1 tsp white peppercorns
2 cm fresh turmeric, to be peeled & sliced

Spices:
3 tbsp ketumbar biji (coriander seeds)
2 tsp jintan manis (anise seeds)
1 tsp jintan putih (cumin seeds)
Note:  The above spices should be fried in a small pan without oil until fragrant and finely grounded. Alternatively, soak spices in warm water for a while and then add to the blended ingredients.

Method:
In a large bowl, add beef together with blended ingredients, grounded spices, salt and tomato puree. Mix thoroughly and cover bowl with cling film.  Leave aside to marinate for at least 2 or 3 hours.  If you are short of time, just marinate it for at least 30 minutes.

In a large pot, heat ghee over medium/high heat.  Add onion rings, cinnamon stick, cardamon and cloves.  Stir-fry until fragrant and onions turn to light brown in colour.

Then, add marinated beef and stir-fry until beef changes colour.  Add yoghurt and mix well.  Bring to a light boil and cover pot.  Simmer over medium heat for about an hour.

This is how it looks like after one of hour of cooking.  If the gravy is too dry, add a little water.

If using potatoes, add them and cook for another 15 minutes.  Once done, remove pot from heat and leave aside for the next day.

On the next day, heat up Bamiah over medium heat.  Adjust seasoning and if necessary, add salt or sugar.  In a separate pan, heat ghee or oil and stir-fry okras and cherry tomatoes for about 8-10 minutes.  Then, add them to the pot.

Serve hot or warm garnished with green peas.  Tastes excellent when served with baguette or roti jala.

Bon Appetit!