Entree: Egypt – Nubian Egypt – بامية ➤ Bamiya (Tomato-based okra stew with tender meat simmered until thick)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) fresh okra, trimmed and halved lengthwise
- 1 lb (454 g) lamb or beef, cut into 1-inch (2.5 cm) cubes
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves (about 9 g) garlic, minced
- 14 oz (400 g) crushed tomatoes
- 2 cups (480 ml) beef or lamb broth
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- 1 tbsp (15 ml) chopped fresh cilantro or parsley for garnish
- Cooked white rice or Egyptian flatbread, to serve (optional)

Instructions

1. Heat oil in a large saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Add lamb or beef cubes and brown on all sides, about 6–8 minutes.
2. Stir in minced garlic, ground coriander, ground cumin and tomato paste; cook 1–2 minutes until fragrant.
3. Add crushed tomatoes and broth, bring to a gentle simmer. Cover and cook until meat is tender, about 35–45 minutes depending on cut.
4. Once meat is nearly tender, add the trimmed okra to the pot, stir gently to combine, and simmer uncovered for 15–20 minutes until okra is cooked through and sauce has thickened but is not overly slimy.
5. Season with salt, pepper, and lemon juice; adjust acidity or seasoning to taste. Remove from heat and let rest 5 minutes.
6. Serve hot over cooked rice or with flatbread, garnished with chopped cilantro or parsley.