Bamia (Okra Stew)

Shopping list

• 500 g lamb shoulder — cut into 3 cm cubes

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• 400 g okra — fresh, trimmed

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• 3 tbsp olive oil

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• 1 piece onion — finely chopped

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• 3 clove garlic — minced

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• 2 tbsp tomato purée

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• 400 g tinned chopped tomatoes

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• 1.5 tsp ground cumin

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• 1 tsp ground coriander

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• 1 tsp sweet paprika

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• 0.25 tsp ground cinnamon

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• 300 ml water

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 3 tbsp fresh coriander — chopped

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Step by step

1. 1

   Heat 2 tbsp olive oil in a large, heavy casserole over medium-high heat. Season the lamb cubes with half the salt and all the black pepper.

2. 2

   Brown the lamb in batches for 5– 6 minutes total, turning to sear on all sides. Remove and set aside.

3. 3

   Reduce heat to medium. Add the remaining 1 tbsp oil and the chopped onion; cook for 6– 7 minutes, stirring frequently, until softened and golden.

4. 4

   Stir in the garlic, cumin, ground coriander, paprika, and cinnamon; cook for 1 minute until fragrant.

5. 5

   Add the tomato purée and cook, stirring, for 2 minutes. Pour in the tinned tomatoes and 300 ml water; stir well.

6. 6

   Return the browned lamb to the pot. Bring to a gentle simmer, then cover and cook for 50 minutes, stirring occasionally.

7. 7

   Meanwhile, if the okra is very fresh and sticky, toss it gently with 1 tsp white wine vinegar and a pinch of salt; let stand 10 minutes, then rinse and pat dry (this reduces sliminess).

8. 8

   After 50 minutes, stir the trimmed okra into the stew along with the remaining salt. Cover and simmer for a further 25– 30 minutes until the okra is tender and the lamb is melt-in-the-mouth.

9. 9

   Taste and adjust seasoning. Scatter over the chopped fresh coriander and serve hot with couscous or crusty bread.