Soups and stews
Okra Stew
A beloved Bamya-style stew with okra, tomatoes, garlic, and cilantro. Simmered with lamb or bone-in meat, finished with pomegranate molasses for a tangy-sweet finish.
Ingredients
Start here, then move straight into the method.
- Okra
- 1/2 kg lamb meat on the bone (or bone-in meat as available)
- 6 tomatoes
- 1 onion (medium, dried if preferred)
- 1 head of garlic
- A bunch of fresh cilantro
- 1 can tomato sauce or tomato paste
- Hot to taste
Method
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- Chop the garlic, onion, and cilantro and place them in a pot with three tablespoons of vegetable oil, a pinch of salt, a pinch of black pepper, and a pinch of meat seasoning; sauté until close to doneness.
- Add the meat and stir, then cover the pot and watch and stir the meat..
- Okra (fried or not fried according to preference)
- Place the okra over the meat with the diced tomatoes, a can of sauce, and a tablespoon of pomegranate molasses, and cover with hot water...
- When it boils, reduce the heat and simmer for about an hour, taking care not to stir vigorously to preserve the okra’s texture
Recipe tags
Soups and stewsInternationalGluten freeNut freeEgg free
