Entree: Egypt – Cairo & Delta – بامية ➤ Bamiya (Egyptian okra stew simmered with lamb in a tomato-garlic sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) lamb shoulder or stewing lamb, cut into 1-inch (2.5 cm) pieces
- 1½ tsp (7 g) salt, divided
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic, crushed
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes (or 2 cups (480 ml) fresh tomatoes, pureed)
- 1½ cups (360 ml) water or beef/lamb stock
- 1 lb (450 g) fresh okra, trimmed (or frozen okra, thawed)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander (optional)
- 1 tbsp (15 ml) fresh lemon juice, plus wedges for serving
- Fresh coriander (cilantro) leaves, chopped, for garnish
- Freshly ground black pepper to taste
- Cooked white rice or flatbread, for serving

Instructions

1. Season the lamb pieces with 1 tsp (5 g) of the salt and a few grinds of black pepper. Heat the oil or ghee in a heavy pot over medium-high heat. Brown the lamb in batches until well seared, then remove and set aside.
2. In the same pot, reduce heat to medium and add the chopped onion. Sauté until soft and translucent, about 5–7 minutes. Add the crushed garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant.
3. Return the browned lamb to the pot. Add the crushed tomatoes and 1½ cups (360 ml) water or stock, stir in ground cumin and ground coriander (if using), and bring to a gentle simmer. Cover and cook until the lamb is nearly tender, about 45–60 minutes depending on meat cut.
4. Add the trimmed okra and the remaining ½ tsp (2 g) salt to the pot. Continue to simmer, uncovered, for 15–25 minutes until okra is cooked through and the sauce has thickened; stir gently to avoid over-mashing the okra.
5. Stir in 1 tbsp (15 ml) fresh lemon juice, adjust seasoning with salt and pepper, and finish with chopped fresh coriander. Serve Bamia hot over cooked white rice or with warm flatbread and lemon wedges on the side.