Recently my hubby and I together with mom-in-law and of course the kids went to JB cause mama needs to settle few things with Pejabat Agama Johor. We had lunch at her brother's house (uncle Kamal) when we arrived on first day. Aunty Antin had served us Bamiah Arab with french bread and white bread, and my mom-in-law liked it so much as she said that was healthy cuisine and recommended us to have that dish if we got back home. Just yesterday, after quite some time not cook any new dish, suddenly Bamiah came across my mind and then decided to try it out for my mom-in-law to have for breakfast. I cooked them last night and this morning I 'handed' over to her house and I'm glad though that she likes it...hehe.
For friends and families who wants to try something new in your everyday meal, I would suggest try this Bamiah..not so heavy yet not too light to have for breakfast, lunch or dinner. You can have it with french bread, baguette, prata and if you cook it a bit thicker you can even have it with spaghetti ( as my friend, Wan who stayed in Bahrain had suggested last night in Facebook..thanks Dak Wan..huhu)
After browsed thru numbers of recipes in the net, I finally took this recipe to try out and the result is ok then..Thanks rozzan.
Bamiah Arab...zaedaman style..
Ingredients:
500g beef or mutton
120g ghee
3/4 cup evaporated milk ( can skip this if you want just plain gravy)
Before grind the spices, saute without oil for about 2 minutes..
To be grind together:
2 tblspn corriander seed
1 tblspn cumin seed
1 tblspn white pepper
10 pieces almond nib (finely grind )
Blend together with a bit of water :
10 shallots
4-5 cloves garlic
3cm ginger
3 large onions - diced
300g ladies finger ( cut into two)
3 tblspn tomato puree/ tomato paste
1 tblspn corriander leaves
2-3 tomatoes - cut into 2
salt to taste
Method:
1. Mix together all grind ingredient - almond, spices and onion-garlic-ginger to be a thick paste.
2. Heat oil and fry ladies finger for a while. Set aside. With the same oil and slow heat, fry the grind ingredients until fragrant.
3. Add beef and diced onions. then add water and tomato paste. Cover and simmer till meat is tender, stirring occasionally. Add evaporated milk and salt to taste.
4. When meat is tender and gravy of a thick consistency add ladies fingers together with tomatoes and corriander leaves. Stir and remove from heat. Garnish with green peas.
