Middle Eastern Lamb And Okra Stew (Bamia Stew)

1. 1

   Trim the baby okras and wash in cold water and then place in a colander to drain.

2. 2

   In a large saucepan, heat the oil or butter and add in the meat and brown on all side.

3. 3

   Add the crushed garlic and chopped onions to the meat and saute till brown.

4. 4

   Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.

5. 5

   Add in all the spices and salt and give it a good mix.

6. 6

   Add enough water to cover the meat (about 7-8 cups) and stir to combine well.

7. 7

   Add in the trimmed okras and bring to boil.

8. 8

   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).

9. 9

   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.

10. 10

    Remove from heat and serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.