Middle Eastern Lamb and Okra Stew (Bamia Stew)
- Reviews 3
Ready In: 2 hrs 45 mins
Serves: 4-6
Ingredients
- 600 g baby okra
- 400 g boneless lamb, cut into small chunks
- 4 -5 tablespoons oil or 4 -5 tablespoons butter
- 2 onions, chopped
- 700 g tomatoes, seeded and chopped
- 2 -3 garlic cloves, crushed
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 125 ml lemon juice
- salt
- 1 bunch fresh coriander, roughly chopped
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off