Bamia
An okra and meat stew cooked in a tomato base.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
If using fresh okra, trim the hard stems without piercing the pods to prevent sliminess.
- 2
In a large pot, heat 1 tbsp olive oil over medium-high heat. Add the lamb chunks and brown well on all sides. Add the chopped onion and sauté for 5 minutes until soft.
- 3
Pour in enough water to cover the meat, bring to a boil, then reduce heat, cover, and simmer for 40 minutes until the lamb is tender.
- 4
In a separate skillet, heat the remaining 1 tbsp olive oil over medium heat. Sauté the okra for 5-7 minutes until lightly browned, then set aside (this helps eliminate sliminess).
- 5
Add the diced tomatoes and tomato paste to the pot with the lamb. Stir well, then gently fold in the sautéed okra. Simmer uncovered for 15 minutes.
- 6
In the same skillet used for the okra, quickly fry the minced garlic and chopped cilantro in a splash of oil for 1 minute until fragrant. Stir this mixture into the bamia, turn off the heat, and serve with rice.
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