
πͺπ¬ EgyptCatalog recipe
Okra and lamb stewed in garlicky tomato sauce β the weeknight tagine of the Egyptian home.
For 4 servings.
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Brown the lamb with onion; add tomato paste, tomatoes and water; simmer 45 minutes.
Sear the whole okra separately in a hot pan until blistered.
π‘ Searing first is the anti-slime insurance policy.
Add okra to the stew with garlic and coriander; simmer 15 minutes more.
Finish with lemon; serve with rice.
Okra came up the Nile long ago and stayed for good. Bamia's small-pod okra, seared before stewing, keeps its bite and drops the slip β technique perfected over centuries of Sunday pots.
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Nothing here yet β questions about technique, timing, and substitutions all welcome.