Name: Bamya Bil Lahme (Egyptian Okra Meat Stew)
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 6 servings
Ingredients: 4 tablespoons unsalted butter, or more to taste; 2 pounds cubed lamb stew meat; 2 onions, finely chopped; 1 cup beef stock; 1 cup chopped, seeded tomato; 3 tablespoons tomato paste; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt, or to taste; 1 teaspoon ground black pepper, or to taste; 1 ½ pounds okra, stems trimmed; 2 cups water, or as needed; 1 lemon, juiced

Directions

Step 1

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.

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Step 2

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.
Step 3

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.
Step 4

Simmer on low until okra is soft and stew is thickened, 30 to 45 minutes more.

Cook's Note:

Use 6 tablespoons olive oil instead of the butter if preferred.

Nutrition Facts

Per Serving:

388 calories; protein 27.3g; carbohydrates 17.6g; fat 24.4g; cholesterol 106.3mg; sodium 547.8mg. Full Nutrition

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Ingredients

Directions

Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts