Bamia (okra stew with lamb in tomato sauce)

One of the most popular stews of the Arab world (from Egypt to Iraq): young okra, that is bamia, with lamb in a tomato, garlic and coriander sauce, served with rice.

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Method

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1. In a pot, brown the meat in half the oil over high heat, add the onion, and sweat for 5 minutes. ⏱ Timer: 5 min
2. Add half the garlic, the tomato paste and the spices, then the chopped tomatoes and 600 ml water.
3. Salt it, and simmer covered over low heat for 1 hour 15 minutes, until the meat is tender. ⏱ Timer: 1 h
4. Trim the stem end of the fresh okra (don't cut into the pod itself, so it won't be slimy).
5. Fry the okra in the remaining oil over high heat for 4-5 minutes. ⏱ Timer: 4 min
6. Add the fried okra to the stew, and cook for 15 minutes, until tender. ⏱ Timer: 15 min
7. Mix the remaining garlic with the coriander, and stir it into the stew together with the lemon juice. Season with salt and pepper, and serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't cut into the pods, and fry them first, so the sauce doesn't turn slimy.
• Frozen okra is available in Asian and Turkish grocery stores; it can go straight into the pan without thawing.

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