Bamya (okra) with lamb
1 tbsp - clarified butter (ghee)
1 - medium onion, diced
2 - garlic cloves, finely chopped
500 g - lamb backstrap, cut into thick pieces
2 × 400 g tins - pureed tomatoes
1 tbsp - tomato paste
salt and pepper
250 ml - stock or water (optional)
500 g - baby okra, topped and tailed
juice of 1 lemon
Melt the ghee in a saucepan and sauté the onion until soft, then add the garlic. Fry for a couple of minutes then add the lamb and toss until sealed and lightly browned.
Add the tomato puree and paste and season to taste with salt and pepper. If you think more liquid is needed, add the stock or water. Cover and simmer for 30–35 minutes.
Add the okra and cook for another 5–10 minutes. Add the lemon juice and remove from the heat. Serve with rice.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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