Bamijas, Ulcinj Style is a traditional Montenegrin recipe for a classic dish of veal stewed with chilli powder and tomatoes that's mixed with a combination of banijas (okra) and onion before being oven baked. The full recipe is presented here and I hope you enjoy this classic Montenegrin version of: Bamijas, Ulcinj Style.
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Bamias are okra and here they're cooked 'Ulcinj style' with veal and onion in a tomato sauce flavoured with fresh herbs.
Ingredients:
1kg veal thigh or shoulder
1 large onion, chopped
salt, to taste
1/2 tsp chilli powder
150g tomatoes, chopped
4 tbsp fresh parsley, chopped
For the Bamijas (okra):
300g baby okra, trimmed
1 onion, finely chopped
salt and freshly-ground black pepper, to taste
1/4 tsp ground allspice
1/2 tsp dried oregano, crumbled
1/2 tsp garlic powder
Method:
Bone and cube the meat then add to a pan along with the onion. Season to taste with salt, add the chilli and cover with water. Bring to a boil then reduce to a low simmer and cook for about 50 minutes, or until the meat is tender. Add the chopped tomatoes and parsley and cook for a further 30 minutes.
Whilst the meat is cooking, prepare your bamijas. Add the okra to a pan of lightly-salted water and boil until tender (about 15 minutes). In the meantime, fry the onion in a little until tender (about 8 minutes). Season to taste with salt, black pepper, the herbs and spices. Drain the okra and add to the onion mix.
Transfer the meat mixture to a roasting pan, stir-in the okra mixture then transfer to an oven pre-heated to 200°C and bake for 5 minutes. Serve hot.
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