Bamia (Slow-Cooked Lamb and Okra Stew)

• 2 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 900 g Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• 2 tbsp Tomato purée
• 800 g Canned chopped tomatoes
• 500 ml Water
• 400 g Okra
• 1 large Lemon

1. Cut the onion into small dice and finely chop the garlic. Cut the lamb into bite-sized chunks and pat dry.
2. Heat the olive oil in a Dutch oven over medium-high heat. Season the lamb with 1 tsp of the fine sea salt and all the black pepper, then brown in batches for 6 to 8 minutes total, turning until well coloured; transfer to a plate.
3. Lower the heat to medium and add the onion with a pinch of the remaining salt. Cook for 8 to 10 minutes, stirring, until softened and lightly golden.
4. Stir in the garlic, ground coriander and ground cumin and cook for 30 to 60 seconds until fragrant. Add the tomato purée and cook for 1 minute to deepen the flavour.
5. Tip in the canned chopped tomatoes and water, then return the lamb and any juices to the pot. Bring to a gentle simmer, cover, and cook on low for 70 to 80 minutes, stirring occasionally, until the lamb is very tender.
6. Stir in the okra, keeping it as intact as possible. Simmer uncovered for 12 to 15 minutes until the okra is tender but still holding its shape and the sauce has thickened slightly.
7. Finely grate a little lemon zest into the stew, then squeeze in the juice and stir through. Taste and adjust with the remaining fine sea salt, then rest off the heat for 5 minutes before serving.

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