Bamya (okra with lamb

Ingredients

Meat
- 500 g Lamb backstrap

Produce
- 500 g Baby okra
- 2 Garlic cloves
- 1 Lemon
- 1 Onion, medium

Canned Goods
- 1 tbsp Tomato paste

Baking & Spices
- 1 Salt and pepper

Dairy
- 1 tbsp Clarified butter

Liquids
- 250 ml Stock or water

Other
- 2 X 400 g tins pureed tomatoes

Found on nonnascooking.com

Description

This thick stew of tender lamb and baby okra is a common dish in Egypt. Okra is the edible fruit pod of a plant related to the hibiscus and is used in many dishes for its thickening properties. Lamb backstrap or fillet is lean and quick and easy to use, although other cuts of lamb would work, the meat from the leg or shoulder is lovely too. The secret to this recipe is the long, slow simmering that brings the flavours gently together.

Directions

Melt the ghee in a saucepan and sauté the onion until soft, then add the garlic. Fry for a couple of minutes then add the lamb and toss until sealed and lightly browned.
Add the tomato puree and paste and season to taste with salt and pepper. If you think more liquid is needed, add the stock or water. Cover and simmer for 30–35 minutes.
Add the okra and cook for another 5–10 minutes. Add the lemon juice and remove from the heat. Serve with rice.

Serves: 4–6
Prepare: 10 minutes
Cook Time: 1 hour 5 minutes