Bamieh(Okra) and Lamb (Middle East, Palestine)

Submitted by Palis Favorites

"This is a tomato sauce based recipe that uses okra. With the lamb meat flavor it tastes great over rice! Not hard to make at all either =) Also, you can substitute the lamb meat for chicken, it comes out just as delicious!"

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 1 lb lamb (depending on family size, normally about 4 decent sized pieces)
• 1 onion
• 2 bay leaves
• 2 lbs okra (fresh or frozen)
• 3 garlic cloves
• 2⁄3 cup oil
• 3 ripe tomatoes, finely chopped or 12 ounces tomato sauce
• 1⁄2 teaspoon coriander
• 1 lemon, juice of
• 3 teaspoons salt
• 1⁄2 teaspoon pepper

directions

1. Wash lamb meat well and place in pot of boiling water with salt and bay leaves.
2. When the meat boils scoop off all the froth that forms, and let boil until it is fully cooked (about 2 1/2 hours, of if using a pressure cooker about 30 minutes).
3. When all the froth is gone add diced onion to the lamb meat.
4. Add the tomato sauce or diced tomatoes into the pot as well, let boil for about ten minutes.
5. Wash fresh okra, cut off stems, and dry thoroughly (frozen okra thaw and dry thoroughly).
6. Fry in hot oil until light brown and tender, and add the garlic to saute in the same oil. Remove from the oil and add lemon juice and spices and add the okra and garlic to the lamb meat.
7. Let boil about 20 minutes longer and then turn off. Serve over rice!

Reviews

[UmmBinat]

I loved this but DH hated the sauce flavour (maybe the bay leaves or coriander as I rarely use them) so I took off one star. I used bone in chicken jointed, baby frozen bamia, an olive-canola oil mix, Hunts Original tomato sauce, freshly squeezed lemon juice, sea salt and freshly ground black pepper. I made it as stated except less cooking time because it was the chicken rather than lamb. I served this with Recipe #108262 which went well and was delicious. I wont make this again because of DHs dislike. Made for Ramadan Tag.