Home  | 

Egypt : Bamia: Lamb and Okra Stew

More by user: sabiola
Created: 10th Jul 2009
Modified: 10th Jul 2009
The Africa News Cookbook
25 minutes
  • 1 lb. lamb, cubed
  • 2-4 tblsp. olive oil
  • 2 lbs. fresh or frozen okra (Thawed)
  • 1 large onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 large tomatoes
  • 1 tsp. coriander seeds, crushed
  • Juice of 1 lemon

Pre-heat oven to 350 degrees. In a heavy skillet, brown the lamb in hot oil. Add the okra, stirring quickly for 2-3 minutes. Remove meat pieces and okra and put in onions, garlic, salt and pepper. After 2-3 more minutes, reduceheat and add the tomato, coriander and lemon juice plus 1/2 cups water. (Instead of water, you may use broth or vegetable stock) Simmer 8-10 minutes. Combine meat/okra mixture and contents of skillet in an oven-proof dish. Bake for an hour, or until meat is cooked and okra is tender.

Other Posts from myAfrica

More Recipes

Meat, Egypt
Meat, South Africa
Meat, South Africa
Meat, South Africa
Mali, Meat