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Egypt : Bamia: Lamb and Okra Stew

More by user: sabiola
Created: 10th Jul 2009
Modified: 10th Jul 2009
The Africa News Cookbook
25 minutes
  • 1 lb. lamb, cubed
  • 2-4 tblsp. olive oil
  • 2 lbs. fresh or frozen okra (Thawed)
  • 1 large onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 large tomatoes
  • 1 tsp. coriander seeds, crushed
  • Juice of 1 lemon

Pre-heat oven to 350 degrees. In a heavy skillet, brown the lamb in hot oil. Add the okra, stirring quickly for 2-3 minutes. Remove meat pieces and okra and put in onions, garlic, salt and pepper. After 2-3 more minutes, reduceheat and add the tomato, coriander and lemon juice plus 1/2 cups water. (Instead of water, you may use broth or vegetable stock) Simmer 8-10 minutes. Combine meat/okra mixture and contents of skillet in an oven-proof dish. Bake for an hour, or until meat is cooked and okra is tender.

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