Bamia (Okra and Lamb Stew)

Method

1. 1

   Cube the onion and mince or crush the garlic.

2. 2

   Heat a heavy pot over medium-high and brown the lamb cubes on all sides, working in batches so they sear instead of steam.

   💡 Crowd the pot and the lamb steams instead of browning — do it in batches.

3. 3

   Add the onion to the pot and cook until softened and translucent, scraping up the browned bits from the bottom.

4. 4

   Stir in the tomato paste and cook for a minute until it darkens slightly, then add the canned tomatoes and enough water to just cover the lamb.

5. 5

   Bring to a simmer, cover, and cook gently until the lamb is fork-tender.

6. 6

   Meanwhile, sear the whole okra in a separate hot, dry pan until blistered on all sides.

   💡 Searing first is the anti-slime insurance policy.

7. 7

   Add the seared okra to the stew with the garlic and coriander; simmer uncovered until the okra is tender but still holds its shape.

8. 8

   Finish with a squeeze of lemon and ladle hot into bowls to serve.

   💡 Stir gently from here on — beating okra around releases more of its natural thickener than you want.