Sudanese Bamya Mafrooka with Beef

Name: Sudanese Bamya Mafrooka with Beef
Cuisine: American
Ingredients: 800 grams okra (about 1 3/4 pounds, or two bags of okra); Lean beef; 1 large onion; 3 cloves garlic; 1 teaspoon black pepper (not heaping); 1 tablespoon ground coriander; 1 pinch curry powder; 1 pinch cinnamon; 1 pinch mixed spices; Salt to taste; 2 cardamom pods; 2 whole cloves; 1 tablespoon vinegar; 1 small sprig fresh dill and a little fresh parsley

هند أسامة @cook_4894713

أمريكا

Bamya Mafrooka is a very special and delicious Sudanese dish. 'Mafrooka' means a type of stew that is mixed or blended, which is the local term for this dish. It is also known by other names such as Mullah Bamya, Mullah Mafrooka, Selj, or Mullah Selj. This is an old traditional dish that is still popular and loved in every Sudanese home. It tastes amazing and is also healthy for the stomach, as okra helps improve digestion and is rich in iron, an important vitamin. I love it so much and hope you enjoy it if you try it. This is a dish from my beloved country.

هند أسامة @cook_4894713

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Ingredients

800 gramsokra (about 1 3/4 pounds, or two bags of okra)
Lean beef
1large onion
3 clovesgarlic
1 teaspoonblack pepper (not heaping)
1 tablespoonground coriander
1 pinchcurry powder
1 pinchcinnamon
1 pinchmixed spices
Salt to taste
2cardamom pods
2whole cloves
1 tablespoonvinegar
1small sprig fresh dill and a little fresh parsley

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Steps

1

I used two bags of okra. Traditionally, long okra is used, but this was what I had available.
2

Slice the onion into long strips and chop the garlic into medium pieces. Add them to a pot with 2 tablespoons of oil and sauté until the onion turns golden brown.
3

Add the vinegar and stir, then add all the listed spices and stir until the color changes slightly.
4

Add the beef, cut into small or large pieces as you prefer, and stir with the spices for 2 minutes. Add enough water to fill the pot halfway and let the beef cook until tender.
5

Remove the beef from the pot and set it aside on a plate. Add the okra to the pot and cook until tender. Five minutes before turning off the heat, add the fresh dill (chop the sprig) and parsley along with the chopped stems. If you don't have fresh herbs, you can use 1 tablespoon (not heaping) of each dried herb instead. Note: Adding the stems can make the dish slightly bitter.
6

Turn off the heat and let the mixture cool slightly. Blend the okra mixture in a blender with one or two quick pulses—just enough to mix it, not to puree it completely.
7

Return the mixture to the pot, add the beef, and heat through. Serve hot.
8

Traditionally served with kisra (Sudanese flatbread). If you don't have kisra, you can serve it with regular bread or pita.