Bamia (Okra Stew)
A warm, tangy Middle Eastern stew where tender okra and braised lamb meld with tomato and lemon for a bright, comforting sauce. Slow-simmering coax flavors into a silky, slightly sticky broth that shines with fresh herbs at the end.
1 lb okra, trimmed, whole
1 lb lamb shoulder, cut into 1-inch cubes
1 onion, thinly sliced
3 clove garlic, minced
3 tbsp olive oil
1 can tomato, 14.5 oz can, crushed
2 tbsp tomato paste
2 cup chicken broth
2 tbsp lemon juice, freshly squeezed
1 tsp ground cumin
1 tsp paprika
1 tsp sugar
1 ½ tsp salt
1 tsp black pepper
1 bay leaf
1 bunch fresh cilantro, roughly chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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