---
title: Bamia (Okra and Lamb Stew)
servings: 4
prep time: 15 minutes
cook time: 70 minutes
source: https://mycibora.com/recipes/bamia-stew
---

Gather @lamb shoulder{500%g}, @canned tomato{1%can} and @ground coriander{2%tsp}.

Cube the @onion{1} and mince or crush the @garlic{5%clove}.

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

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

Stir in the @tomato paste{2%tbsp} and cook for a minute until it darkens slightly, then add the canned tomatoes and enough water to just cover the lamb.

Bring to a simmer, cover, and cook gently until the lamb is fork-tender. ~{45%minutes}

Meanwhile, sear the whole @okra{400%g} in a separate hot, dry pan until blistered on all sides.

Add the seared okra to the stew with the garlic and coriander; simmer uncovered until the okra is tender but still holds its shape. ~{15%minutes}

Finish with a squeeze of @lemon{0.5} and ladle hot into bowls to serve.