Okra stew (Bamieh)

Serves 4

Okra, also known as ladies' fingers, is native to Africa. It is prepared as a stew with shanks of lamb or cooked with olive oil without meat. This recipe is made with lamb and makes a delicious, meal. The best way to achieve a rich flavour is to fry the okra, onions and pepper in butter.

Okra, also known as ladies' fingers, is native to Africa. It is prepared as a stew with shanks of lamb or cooked with olive oil without meat. This recipe is made with lamb and makes a delicious, meal. The best way to achieve a rich flavour is to fry the okra, onions and pepper in butter.

If you prefer to cut down on frying, cook the meat as described then add the okra, onions, green pepper, tomato puree and seasoning. Leave to simmer over low heat for 15 minutes. Then add the garlic, coriander, tomatoes and a half to one tablespoon of olive oil and continue the cooking for 10-15 minutes.

450g diced lamb
600ml water
1 ¹/ ₂ - 2 teaspoons salt, or to taste
450g okra, rinsed
10-12 baby onions
3 teaspoons olive oil
3 teaspoons butter
1 green pepper, diced
1 tablespoon tomato puree
1 teaspoon sweet red pepper paste (optional)
1 teaspoon pomegranate syrup (optional)
¹/ ₄ teaspoon black pepper
1 teaspoon sugar
55g fresh coriander, finely chopped
4 garlic cloves, crushed
5-6 tomatoes, peeled, seeded and quartered

Put the lamb and water in a pan over medium-high heat. Bring to the boil, skim, sprinkle with salt, reduce the heat to medium-low, cover and simmer for 30 minutes. Peel the pointed tops of the okra but do not cut them off. Add to the lamb.

Sauté the onions in half the oil and butter until golden brown. Add the pepper and sauté for a further two minutes. Add this to the lamb in the pan as you add the okra. Add the tomato puree, red pepper paste, pomegranate syrup, if using, black pepper and sugar, and simmer for 20 minutes.

Sauté the coriander and garlic in the remaining oil and butter for two minutes, stir occasionally, and add to the ingredients in the pan along with the tomatoes 10-12 minutes before the end of cooking. Cover the pan and continue the cooking. Serve with rice and Arabic bread (pitta bread).