Prep 45 mins
Cook 2 hrs
'Bamia' in Arabic means 'Okra'. This is an old Middle-Eastern recipe very popular throughout, served with rice.
- 600 g baby okra
- 400 g boneless lamb, cut into small chunks
- 59.16-73.94 ml oil or 59.16-73.94 ml butter
- 2 onions, chopped
- 700 g tomatoes, seeded and chopped
- 2-3 garlic cloves, crushed
- 4.92 ml cumin powder
- 4.92 ml coriander powder
- 125 ml lemon juice
- 1 bunch fresh coriander, roughly chopped
- Trim the baby okras and wash in cold water and then place in a colander to drain.
- In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
- Add the crushed garlic and chopped onions to the meat and saute till brown.
- Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
- Add in all the spices and salt and give it a good mix.
- Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
- Add in the trimmed okras and bring to boil.
- Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
- Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
- Remove from heat and serve with rice.
I've seen this dish made numerous times, and the meat and okra are never made at the same time, meat is always made first or even in a seperate pot, (you'd get mushy okra if you did it at the same time,) then later added together. Other than that this is a good recipe. Oh and you can do this dish with beef also.
This tasted lovely! The lamb was so tender. My only complaint is that my okra started to break apart after the first hour of cooking, so by the second it was pretty much gone. We love okra, so it was fine for us, but if you didn't like okra as much, you might not like the texture. This made for a nice filling dinner. Thanks! Made for PAC Fall 2007.
I LOVED this! Admittedly, if you don't like okra, this is not your recipe. But if you do, give this a try for sure. I used very lean lamb and fresh okra (which I was very happy and surprised to find at this time of year). I did add just a bit of spice--some hot pepper. Thanks Mum!