Bamya Bil Lahme (Egyptian Okra Meat Stew)
0 made it | 0 reviews |
"Bamya bil lahme originated in Egypt thousands of years ago. It is made with lamb or beef. This is the recipe as taught to me by my Egyptian mother-in-law while I was living in Egypt. This recipe is a one-pot recipe, making it quicker and easier to prepare than other stove-to-oven methods. Serve with Egyptian or other short-grain rice."
Added to shopping list. Go to shopping list.
Ingredients1 h 55 m servings 388
Original recipe yields 6 servings
- Melt 4 tablespoons butter in a large stockpot over medium-high heat. Cook lamb in small batches, turning constantly, until browned on all sides, about 10 minutes.
- Add onions to the lamb and saute until translucent, 8 to 10 minutes. Add beef stock, chopped tomato, tomato paste, garlic, cumin, and coriander; stir well. Season with salt and pepper. Cover tightly and reduce heat. Simmer until meat is tender, adding more water if stew becomes too dry, 45 minutes to 1 hour.
- Rinse okra in cool water. Poke holes into okra to help absorb liquid. Add to the stew. Pour lemon juice over okra to reduce their slimy texture.
- Simmer on low until okra is soft and stew is thickened, 30 to 45 minutes more.
You might also like
- Cook's Note:
- Use 6 tablespoons olive oil instead of the butter if preferred.
Per Serving: 388 calories; 24.4 17.6 27.3 106 548 Full nutrition