Bamya

بامية · Bamia

Ingrédients11

• okra500 g
• lamb shoulder, cubed400 g
• onion1
• garlic3 cloves
• tomato paste2 tbsp
• ripe tomatoes, chopped300 g
• olive oil3 tbsp
• lemon juice2 tbsp
• salt1 tsp
• black pepper1/2 tsp
• water500 ml

Préparation

1. Trim the okra stems carefully without cutting into the pods, then rinse and pat dry.
2. Heat the olive oil in a pot and brown the lamb cubes on all sides.
3. Add the chopped onion and garlic and cook until softened.
4. Stir in the tomato paste, then add the chopped tomatoes, salt, and pepper.
5. Pour in the water, cover, and simmer until the lamb is nearly tender, about 40 minutes.
6. Add the okra in a single layer, cover, and cook gently until tender but not mushy, about 20 minutes.
7. Stir in the lemon juice, adjust the seasoning, and serve hot with rice or bread.