It's only fitting to dedicate this post to the person who instilled my passion for food and cooking... my grandma aka teta. This is one of those dishes that she cooked with so much love you could feel the warmth through the food. So here is the recipe to a traditional Egyptian comfort food dish, okra and lamb stew also known as bamia bil lahma.
*My auntie taught me that cooking the stew at the end in a clay dish rather than an oven tray creates a deeper and richer flavour!*
*More inspiration* Check out a similar recipe - Spicy lamb stew
Okra and Lamb Stew - Bamia bil Lahma
Serves 2-3
Ingredients
1/2 kilo lamb leg (cut into chunks)
400g okra (frozen or fresh)
1 tbsp olive oil
1 white onion
1 green pepper
6 cloves of crushed garlic (add to preference)
1 tsp salt
2 tsp ground black pepper
5 tbsp tomato paste
3 cups of water (710 ml)
1 stock cube of your choice
Method
On a medium heat add the olive oil to the saucepan.
Cut the onion and the green pepper into medium sized slices.
Sautee the onions, green pepper and crushed garlic.
After the onions become translucent turn the heat to high and add the lamb to create a sear.
Add the salt, pepper and stock cube. Stir for 2-3 minutes.
Add the tomato paste and mix so that each piece of lamb is coated. Then add 2 1/2 cups of water (590 ml) and stock cube.
After adding the water turn the heat to low and cover with a lid.
Keep the heat on a low simmer for 40 - 60 minutes. The aim of the game is low and slow so that the lamb becomes tender and falls off the bone.
Then add the okra and 1/2 cup of water (120 ml). Keep on a low heat for 20 - 30 minutes, the okra should be soft once it's fully cooked.
*OPTIONAL - transfer to a clay dish and cook for a further 10 - 15 minutes at 180°C electric or 160°C fan in the oven. If you feel like there isn't enough stew cover with foil otherwise leave uncovered. This extra step adds an extra depth of flavour and richness.*
Serve with pitta bread, rice, salad, goats cheese and chilli of your choice.
TIPS
*I didn't use a pressure cooker for this dish, however using one will ensure the meat is tender and cut down the cooking time.
*I use water from the kettle so that everything cooks quicker.
* It's traditional to eat chilli with lemon - shatta bil lemon with these kind of stews. It's literally 2 tbsp of chilli powder with the juice of one lemon or lime.
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