bamia - lamb with okra – serves 4

800g boneless lamb, cut into chunks (lamb neck is a good cut)
400g canned crushed tomatoes
1 tbsp tomato puree
2 onions, sliced
2 tsp coriander seeds - crushed
1 tsp cumin seeds - crushed
3 garlic cloves - crushed
600g baby okra
1 tbsp grated root ginger
large knob of butter
3 tbsp olive oil
juice of 2 lemons
seasoning
2 tbsp fresh coriander, roughly chopped

Pre-heat the oven to 160C

Trim and wash the baby okra

In a large casserole heat the oil and butter and brown the meat on all sides

Add the garlic and onion and cook for 3 minutes

Add the tomato purre and cook off for a minute before adding the crushed spices and stir in with meat for 1 minute to release the spice flavours

Add in the tomatoes and ginger, season and bring to a simmer for about 10 mins

Add enough water to cover the meat and mix well

Add in the trimmed okra, stir & bring to boil

Cover the pan with a lid place in the oven for 2 hrs, until the meat is tender - the sauce will thicken as the okra breaks down

Add the lemon juice and chopped coriander. Stir once or twice, being careful not to mash the okras and simmer for another 5 mins.

Serve with boiled rice

 

a middle eastern slow cooked lamb and okra stew