Bamya Recipe: Middle Eastern Okra and Lamb Stew in Garlic-Coriander Tomato Sauce

• 500 g cooked green baby okra pods, drained (or 150 g dried okra pods)
• 400 g lamb or beef stewing meat, cut into bite-sized cubes
• 1 medium finely diced onion and 8 garlic cloves (4 left whole, 4 crushed)
• 400 g crushed or passata tomatoes plus 2 tbsp tomato paste
• 2 tbsp ghee, 1/2 bunch finely chopped fresh coriander (or 1 tsp ground coriander)
• 1 tbsp pomegranate molasses or juice of half a lemon, 1/2 tsp seven-spice (baharat) and salt

Preparation Steps

1. 1In a heavy pot, sear the lamb cubes in 1 tbsp ghee with the diced onion and seven-spice, pour in about 500 ml hot water to cover and simmer gently for 25 minutes until fork-tender (if using dried okra, parboil the strung pods in boiling water with a slice of lemon for 10 minutes during this time, then drain and slip off the string).
2. 2In a wide skillet, warm 1/2 tbsp ghee and toss the drained okra pods with the 4 whole garlic cloves over medium heat for 5 minutes to seal the pods so they stay firm in the stew.
3. 3Stir the crushed tomatoes, tomato paste and salt into the pot of tender meat and broth, gently fold in the seared okra and pomegranate molasses (or lemon juice), and simmer uncovered over low heat for 13 minutes without vigorous stirring.
4. 4In a small pan, melt the remaining 1/2 tbsp ghee and fry the crushed garlic with the chopped fresh coriander for 2 minutes until golden and fragrant.
5. 5Pour the sizzling garlic-coriander ghee over the bamya, remove from the heat and serve hot alongside Egyptian rice with toasted vermicelli.