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Bamia (Lamb and Okra Stew)

2 1/4 lb Okra
2 oz Butter
2 Onions
2 lg Garlic cloves
1 1/2 lb Boned lean lamb
3 md Ripe tomatoes
2 tb Tomato puree, mixed with 4 tb Water
Salt
Black pepper, freshly ground


Cut the lamb into 1-inch cubes. Chop the onions and the garlic cloves finely. Slice the tomatoes. Wash the okra and cut off the stems. If they are large, cut into pieces.


Melt the butter in a large saucepan. Add the onions and the garlic and fry, stirring, until the onions are soft, but not brown. Add the lamb pieces and brown them all over. If fresh okra is being used, add them to the pan and fry, stirring, for 3 minutes. Add the tomatoes, tomato puree and salt and pepper to taste. Add enough water to cover the meat and vegetables and bring to the boil. Reduce the heat, cover the pan and simmer for 1 1/2 hours or until the meat is tender and the sauce is rich. If canned or frozen okra is used, add it at the end of the cooking time.



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