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Bamya recipe (okra) with lamb
- Cuisine: Egyptian
A thick stew of tender lamb and baby okra is a common dish in Egypt and in the Middle East generally. The secret is in the long, slow simmer that brings the flavours together.
Ingredients
500g baby okra, topped and tailed
500g lamb backstrap, cut into chunky strips
1 tbsp ghee
1 medium onion, diced
2 cloves garlic
2 tins pureed tomatoes (400g)
1 tbsp tomato paste
Salt and pepper
Juice of 1 lemon
1 cup stock (optional)
Preparation
Melt ghee in a saucepan. Sauté the chopped onion until soft, then add garlic. Cook for a couple of minutes then add the lamb and toss with the onion and garlic until the meat is sealed and lightly browned.
Add the tomato puree, tomato paste and season to taste with salt and pepper. If more liquid is needed, add stock. Simmer for 30 - 35 mins until meat is cooked.
Add the okra, cover and cook for 5-10 mins to bring to the boil. Add lemon juice and remove from heat.
Serve with white rice.
If you enjoyed this Bamya recipe (okra) with lamb then browse more Egyptian recipes, stew recipes, meat recipes and our most popular hainanese chicken rice recipe.
Egyptian Restaurants
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| Restaurant | Book Online | Suburb | |
| 1. | De Bortoli Winery and Restaurant | Dixons Creek | |
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| 4. | Cupido | Carlton |
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