Bamia (Okra and Lamb Stew with Tomatoes)

• 2 tbsp Extra virgin olive oil
• 800 g Lamb shoulder, boneless
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tbsp Tomato purée
• 600 g Tomato, ripe
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 400 g Okra
• 1 medium Lemon

1. Cut the lamb into bite-sized pieces. Finely chop the onion and crush the garlic. Roughly chop the tomatoes.
2. Heat the olive oil in a Dutch oven over medium-high heat. Season the lamb with 1 tsp of the salt and half the pepper, then brown in batches until well coloured, 6 to 8 minutes per batch. Transfer the browned lamb to a plate.
3. Reduce the heat to medium and add the onion to the pot with a pinch of salt from the remaining amount. Cook, stirring, for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and cumin and cook for 1 minute until fragrant.
4. Stir in the tomato purée and cook for 1 to 2 minutes to deepen the flavour. Add the tomatoes, remaining salt and remaining pepper, then return the lamb and any juices to the pot. Bring to a gentle simmer, then cover and cook on low for 55 to 65 minutes, stirring occasionally, until the lamb is nearly tender.
5. Add the okra and simmer gently, uncovered, for 15 to 20 minutes until the okra is tender and the sauce is rich. Squeeze in the lemon juice, then taste and adjust seasoning with a little more salt or pepper if needed. Rest for 5 minutes before serving so the sauce settles.

Made this recipe? Rate it — a comment is optional.