Bamya Middle Eastern Okra & Lamb Stew

By Unicorns in the Kitchen · 105 min

Ingredients

Instructions

1. Heat 1 tablespoon of olive oil in a Dutch oven or heavy pot over medium-high heat.
2. Brown the lamb cubes on all sides in batches without crowding, for 8 to 10 minutes, stirring now and then. Set aside.
3. Add 1 teaspoon of seven spice to the pot and cook for a few minutes, then remove the lamb.
4. Heat the remaining 1 tablespoon of olive oil in the same pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
5. Add the garlic and cook until fragrant without burning it.
6. Add the cilantro and cook for a few minutes.
7. Stir in the tomato paste and the remaining 1 teaspoon of seven spice and cook for 1 to 2 minutes.
8. Add the frozen okra straight from the freezer.
9. Pour in the diced tomatoes, then add the black pepper and kosher salt. Stir as little as possible so the okra stays intact.
10. Return the seared lamb to the pot, add the water and bring to a simmer. Lower the heat, cover and cook for 45 minutes to 1 hour, until the meat is tender.
11. Finish with the juice of 1 lemon and serve warm with vermicelli rice.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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GarlicOnionLemonTomatoTomato pasteLambOkra