Okra and Lamb : Bamia Stew
Okra and Lamb : Bamia Stew

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, okra and lamb : bamia stew. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Okra and Lamb : Bamia Stew is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Okra and Lamb : Bamia Stew is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook okra and lamb : bamia stew using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Okra and Lamb : Bamia Stew:
  1. Prepare 500 g fresh okra, ends trimmed
  2. Make ready 500 g lamb, or beef diced
  3. Take 1 1/2 cups white rice
  4. Make ready 1 cup vegetable oil
  5. Make ready 1 large onion, chopped
  6. Make ready 1 clove garlic, chopped
  7. Get 4 tomatoes, peeled and cubed
  8. Make ready juice of 1 lemon
  9. Make ready 1 tablespoon tomato paste, diluted in 1 cup of water
  10. Take 1 teaspoon dried mint
  11. Take 1/2 teaspoon ground coriander
  12. Take 2 beef broth cubes, diluted in 2 cups of water
  13. Take fresh ground pepper to taste
  14. Get salt to taste
Instructions to make Okra and Lamb : Bamia Stew:
  1. Preheat the oven to 350 F
  2. In a large saucepan, fry the okra with ½ cup vegetable oil until it becomes tender. Remove and keep aside.
  3. Fry the onions, in a deep pan, with ½ cup of vegetable oil until they become soft. Then add in the garlic, meat and coriander. Season with salt, pepper and mint. Stir until the meat begins to brown.
  4. Add in the tomato paste, cubed tomatoes, and 1/2 cup of meat broth. Mix well and let it simmer over low heat until the liquid is absorbed.
  5. Transfer the meat mixture to an oiled circular casserole. Then distribute the okra evenly on top of it.
  6. Pour the remaining meat broth and lemon juice over the stew. Cover the casserole with either a lid or foil and bake in the oven for 45 minutes. Check from time to time and add in water if the mixture is dry.
  7. Serve hot with white rice on the side.

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