84min 4 ppl
Bamia (Lamb and Okra Stew)
130 minutes
4 people
Hardover 60 min or 12+ steps
130 min · 6 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 30g
Carbs 14g
Fats 23g
About this dish
This Egyptian stew braises lamb shoulder until it falls apart in a garlicky tomato sauce, then finishes with okra and a splash of lemon so the pods keep their shape.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Okratrimmed400 g
- Onionfinely chopped1
- Garlic clovescrushed3
- Tomatoesdiced3
- Lemon juice1 tbsp
Meat & Poultry
- Boneless Lamb Shouldercut into 3cm cubes600 g
Tins & Jars
- Tomato paste2 tbsp
Dried Goods
- Water400 ml
Spices & Seasonings
- Ground Coriander1 tsp
- Ground Cumin1 tsp
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Olive oil2 tbsp
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Heat the olive oil in a large saucepan and brown the lamb shoulder cubes on all sides.
Approx. 10 minutes
2
Add the onion and garlic and cook until softened.
Approx. 6 minutes
3
Stir in the tomato paste, diced tomatoes, ground coriander and ground cumin and cook for a few minutes.
Approx. 6 minutes
4
Pour in the water, add the fine sea salt and black pepper, cover and simmer until the lamb is completely tender, topping up with water as needed.
Approx. 85 minutes
5
Check the lamb has reached at least 90°C with a meat thermometer, as this cut needs long, slow cooking to become tender.
Approx. 3 minutes
6
Add the okra and lemon juice and simmer uncovered until the okra is tender but still holds its shape.
Approx. 20 minutes
