Bamia (Okra Stew with Lamb in Tomato Sauce)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 800 g Lamb shoulder, boneless
• 2 tsp Ground coriander
• 6 cloves Garlic
• 2 tbsp Tomato purée
• 700 ml Tomato passata
• 500 g Okra, small pods if possible
• 1 medium Lemon

1. Heat the olive oil in a Dutch oven over medium heat. Finely chop the onion, then add it with 1 tsp of the salt and cook for 8 to 10 minutes until soft and lightly golden.
2. Cut the lamb into bite-sized pieces and add to the pot. Season with the remaining 1 tsp salt, the black pepper and ground coriander, then cook for 6 to 8 minutes, stirring, until the lamb is browned on all sides.
3. Crush the garlic and stir it in for 30 seconds until fragrant. Add the tomato purée and cook for 1 minute to deepen the flavour.
4. Pour in the tomato passata and bring to a gentle simmer. Cover and cook on low for 45 minutes, stirring occasionally, until the lamb is starting to turn tender and the sauce has thickened slightly.
5. Trim the very tips from the okra, keeping the pods whole so they hold their shape. Stir the okra into the stew, keeping the heat low so the sauce barely bubbles.
6. Cover and simmer for 20 to 25 minutes until the okra is just soft and the lamb is tender, but the okra still looks intact. Squeeze in the lemon juice to taste and simmer for 1 minute, then serve hot.

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