Entree: Sudan – بامية ➤ Bāmiya (Sudanese okra and meat stew cooked in a tangy tomato broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Total 1 hr 35 min

Ingredients

- 1 1/2 lb (680 g) lamb stew meat, cut into 1–1.5 inch pieces
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 4 garlic cloves, minced, about 12 g
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/4 tsp (1 g) ground cinnamon
- 3 tbsp (45 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) beef or lamb stock
- 12 oz (340 g) fresh okra, trimmed and left whole or halved if large
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 1–2 tbsp (15–30 ml) water if needed

Instructions

1. Season the lamb pieces with 1 tsp salt and 1/2 tsp pepper. Heat the oil in a heavy pot over medium-high heat and brown the lamb in batches until well seared; remove and set aside.
2. In the same pot, add the chopped onion and sauté over medium heat until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Stir in the ground coriander, cumin, and cinnamon and toast 30 seconds until fragrant. Add the tomato paste and cook 2 minutes, stirring so it darkens slightly.
4. Return the browned lamb to the pot, add the crushed tomatoes and stock, and bring to a simmer. Cover partially and simmer gently for 45 minutes to 1 hour until the lamb is tender.
5. Add the trimmed okra, nestling it into the stew. Simmer uncovered another 15–20 minutes until the okra is tender and the sauce has thickened, adding 1–2 tbsp (15–30 ml) water if the stew becomes too thick.
6. Stir in the lemon juice and chopped cilantro or parsley, adjust salt to taste, and remove from heat. Serve hot with rice, sorghum, or flatbread.