Rich and hearty, this Egyptian Okra with Lamb recipe will have you licking your plate! Cooked with an array of spices entangled in a delicious tomato base, the lamb and the star of the recipe Okra really shine. Nothing slimy, just pure tasty!
Bamia - Egyptian Okra with Lamb
400g lamb cubes
1/2 medium onion diced
1 tablespoon crushed garlic
1 teaspoon butter
1 teaspoon oil
1/2 teaspoon arabic spice
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
1 can tomato sauce (not ketchup) or 425g liquidized tomatoes
2 beef stock cubes
400g frozen baby okra
Juice of 1/2 large lemon
Heat butter and oil with onions in pressure cooker. Cook till onions are translucent then add garlic. Cook till fragrant.
Add lamb pieces and mix so pieces are covered in onion garlic mixture. Then add spices. Mix well so spices have covered lamb. Then add tomato paste and mix again.
Add tomato sauce, beef stock cubes and water to cover meat. Give it a good stir then add frozen okra. Mix well.
Cover and place on high. Once your pot whistles leave for 10 minutes then reduce to low. Cook for further 10 minutes then switch off.
Open once steam has released then add the lemon juice.
Serve plain or with rice.
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