Egyptian Okra and Lamb Stew - Bamia

Ingredients:

2 pounds (1 kg) okra

6 tablespoons vegetable oil or samna (Egyptian rich clarified butter)

Freshly ground black pepper

1 tablespoon chopped fresh cilantro

3 yellow or white onions, minced

3-1/3 pounds (1.5 kg) bone-in lamb, cubed

2 tomatoes, blanched, peeled, and diced

Juuice of 1 lemon, optional

4 cloves garlic, chopped

Salt

2 teaspoons tomato paste mixed with 1 cup water

6 cups hot cooked long-grain white rice or couscous as accompaniment

Cooking Instructions:

Top and tail the okra, and slice into 1/4-inch-thick rings. Do not remove the seeds. In a large, heavy-based pan, fry the onions and garlic in the oil until they start to brown. Add the lamb and season with salt and pepper. Stir well and cook until the meat starts to brown. Stir in the okra and continue cooking for 10 to 15 minutes on low heat, until the okra begins to soften. Add the tomatoes and the tomato paste blended with water. You may need to add more water later. Stir well, and simmer slowly for 40 minutes, or until the meat is tender, the vegetables are cooked, and the sauce is thick and creamy. Add the cilantro and the lemon juice, and adjust the seasoning. Serve hot with rice.

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