Entree: Egypt – Alexandria & Mediterranean – بامية ➤ Bāmiya (Egyptian okra stew braised with lamb in a spiced tomato and coriander sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 5 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) lamb shoulder or stew meat, cut into 1-inch pieces
- 1 lb (450 g) fresh okra, trimmed
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 9 g
- 14 oz (400 g) canned crushed tomatoes (or 3 cups fresh chopped tomatoes)
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) vegetable oil
- 2 cups (480 ml) lamb or chicken stock (or water)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1.5 tsp (9 g) kosher salt, or to taste
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (1 g) sugar (optional, to balance acidity)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped for garnish

Instructions

1. Pat the lamb pieces dry and season lightly with salt and pepper. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat.
2. Brown the lamb in batches until well-seared on all sides, about 5-7 minutes per batch. Remove and set aside.
3. In the same pot reduce heat to medium and add the chopped onion. Sauté until translucent and beginning to color, about 6-8 minutes. Add the minced garlic and cook 1 minute more.
4. Stir in the tomato paste and cook 1-2 minutes to deepen flavor. Add the crushed tomatoes, ground coriander, ground cumin, sugar (if using), and return the lamb to the pot.
5. Pour in the stock so the meat is mostly covered. Bring to a gentle simmer, reduce heat to low, cover, and braise until the lamb is tender, about 45-60 minutes depending on cut.
6. When the lamb is nearly tender, add the trimmed okra to the pot, stirring gently to combine. Simmer uncovered for 15-20 minutes until the okra is cooked and the sauce thickens; avoid over-stirring to keep okra whole.
7. Stir in the lemon juice and adjust salt and pepper to taste. Let rest 5 minutes off the heat.
8. Garnish with chopped cilantro or parsley and serve hot with Egyptian baladi bread or rice.