Okra And Lamb : Bamia Stew

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Okra and Lamb : Bamia Stew. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Okra and Lamb : Bamia Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Okra and Lamb : Bamia Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Okra and Lamb : Bamia Stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Okra and Lamb : Bamia Stew estimated approx 90 mins.

To begin with this recipe, we must first prepare a few ingredients. You can have Okra and Lamb : Bamia Stew using 14 ingredients and 7 steps. Here is how you can achieve it.

An Egyptian okra stew recipe: it is cooked with meat, onion & garlic in a tomato sauce. Serve with rice.

Ingredients and spices that need to be Take to make Okra and Lamb : Bamia Stew:

1. 500 g fresh okra, ends trimmed
2. 500 g lamb, or beef diced
3. 1 1/2 cups white rice
4. 1 cup vegetable oil
5. 1 large onion, chopped
6. 1 clove garlic, chopped
7. 4 tomatoes, peeled and cubed
8. juice of 1 lemon
9. 1 tablespoon tomato paste, diluted in 1 cup of water
10. 1 teaspoon dried mint
11. 1/2 teaspoon ground coriander
12. 2 beef broth cubes, diluted in 2 cups of water
13. fresh ground pepper to taste
14. salt to taste

Steps to make 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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