Entree: Egypt – Upper Egypt – بامية ➤ Bamia (Egyptian okra stew with lamb in a spiced tomato broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 lb (454 g) lamb shoulder, boneless, cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) fresh okra, trimmed (cut off stems; leave whole or halved if large)
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef or lamb stock (or water)
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2.5 g) ground cinnamon
- 1/2 tsp (2 g) ground black pepper
- 1 1/2 tsp (9 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice, plus extra to serve
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. Heat olive oil in a heavy pot over medium-high heat. Add lamb cubes and brown on all sides, about 6–8 minutes. Remove lamb and set aside.
2. Add chopped onion to the pot and sauté until soft and translucent, about 5–7 minutes. Add garlic and cook 1 minute more.
3. Stir in ground coriander, cumin, cinnamon, and black pepper; cook 30–45 seconds until fragrant.
4. Add tomato paste and crushed tomatoes; cook 2–3 minutes to combine. Return browned lamb to the pot and pour in stock. Bring to a simmer.
5. Reduce heat, cover partially, and simmer until lamb is nearly tender, about 35–40 minutes depending on cut.
6. Add trimmed okra, salt, and sugar if using. Continue to simmer, covered, for another 15–20 minutes until okra is cooked through but not mushy and lamb is tender.
7. Stir in lemon juice, adjust salt and acidity to taste. If sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add a little water or stock.
8. Serve hot over rice or with flatbread, garnished with chopped cilantro or parsley and lemon wedges on the side.