Bamya

Ingredients

• •1 pound beef stew meat or lamb shoulder, cubed
• •1 pound small okra pods, trimmed
• •2 tablespoons lemon juice, plus more as needed
• •2 tablespoons olive oil
• •1 medium onion, chopped
• •4 cloves garlic, minced
• •3 cups chopped tomatoes or canned crushed tomatoes
• •2 tablespoons tomato paste
• •1 teaspoon kosher salt
• •1/2 teaspoon black pepper
• •1/2 teaspoon ground coriander
• •3 cups water or stock

Instructions

1. 1

   Toss the trimmed okra with 1 tablespoon of lemon juice and set aside for 10 to 15 minutes to reduce slipperiness.

2. 2

   Heat the olive oil in a pot and brown the meat on all sides.

3. 3

   Add the onion and cook until softened, then stir in the garlic and cook briefly until fragrant.

4. 4

   Mix in the tomatoes, tomato paste, salt, pepper, and coriander.

5. 5

   Pour in the water or stock, bring to a simmer, cover, and cook for about 45 minutes until the meat begins to soften.

6. 6

   Add the okra and remaining lemon juice and continue simmering gently, partially covered.

7. 7

   Cook for 25 to 30 minutes more until the okra is tender and the sauce has thickened.

8. 8

   Taste and adjust lemon and seasoning before serving hot with rice or bread.