Bamia stew

Method

1. 1 Choose small okra pods and leave them whole without cutting them; cutting them will cause the okra to release a sticky, slimy substance that will make the sauce go on.
2. 2 Pan-fry the okra in oil for 4 minutes until the outside is slightly browned, then remove and set aside.
3. 3 Sauté the onions and lamb for 10 minutes, then add the tomatoes and baharat and cook for 8 minutes.
4. 4 Soak the tamarind to extract the juice, then pour it into a pot along with a lemon (with holes poked in it) and 400 ml of water, and simmer for 35 minutes.
5. 5 Add the okra in the last 12 minutes, then sauté the garlic and coriander and pour it over; tamarind is the base flavor of the Iraqi version, unlike the Lebanese version which only uses tomatoes.

With an appliance

• Pressure cooker 50 min

  Replace step 4: simmer the meat in a pressure cooker for 20 minutes at high pressure, then release the pressure naturally, and then add the okra and cook with the lid open for 10 minutes.