Okra and Lamb : Bamia Stew

• cooksnap

An Egyptian okra stew recipe: it is cooked with meat, onion & garlic in a tomato sauce. Serve with rice....more

Ingredients

1. 500 g fresh okra, ends trimmed
2. 500 g lamb, or beef diced
3. 1 1/2 cups white rice
4. 1 cup vegetable oil
5. 1 large onion, chopped
6. 1 clove garlic, chopped
7. 4 tomatoes, peeled and cubed
8. juice of 1 lemon
9. 1 tablespoon tomato paste, diluted in 1 cup of water
10. 1 teaspoon dried mint
11. 1/2 teaspoon ground coriander
12. 2 beef broth cubes, diluted in 2 cups of water
13. fresh ground pepper to taste
14. salt to taste

Steps

90 mins

1. Preheat the oven to 350 F

    

    
2. In a large saucepan, fry the okra with ½ cup vegetable oil until it becomes tender. Remove and keep aside.

    

    
3. Fry the onions, in a deep pan, with ½ cup of vegetable oil until they become soft. Then add in the garlic, meat and coriander. Season with salt, pepper and mint. Stir until the meat begins to brown.

    

    
4. Add in the tomato paste, cubed tomatoes, and 1/2 cup of meat broth. Mix well and let it simmer over low heat until the liquid is absorbed.

    

    
5. Transfer the meat mixture to an oiled circular casserole. Then distribute the okra evenly on top of it.

    

    
6. Pour the remaining meat broth and lemon juice over the stew. Cover the casserole with either a lid or foil and bake in the oven for 45 minutes. Check from time to time and add in water if the mixture is dry.

    

    
7. Serve hot with white rice on the side.