Photograph of the finished Bamia

Middle East · Đậu bắp hầm thịt cừu Bamia

Bamia

1 hr 15 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Okra Okra 360 g
  • Photograph of Lamb Lamb 440 g
  • Photograph of Canned tomatoes Canned tomatoes 320 g
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Thick tomato passata Thick tomato passata 60 g
  • Photograph of Lime Lime 1
  • Photograph of Ground cumin Ground cumin 8 g
  • Photograph of Coriander Coriander 12 g
  • Photograph of Oil Oil 60 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Sauté the sliced lamb in oil for 6 minutes until browned, then add chopped onion and garlic.
  2. 2 Add canned tomatoes, thick tomato sauce, and cumin powder, cover with water, and simmer for 40 minutes.
  3. 3 Wash the okra and trim the stems neatly to prevent the sticky sap from oozing out.
  4. 4 Add the okra to the pot, simmer gently for 20 minutes, and avoid stirring too much.
  5. 5 Squeeze in the lemon juice, season with salt, then turn off the heat.
  6. 6 Sprinkle with chopped cilantro and serve with white rice.

With an appliance

  • Pressure cooker 50 min

    Replace step 2: simmer lamb with tomatoes under high pressure for 15 minutes, then release pressure naturally for 10 minutes; okra in step 4 should still be cooked with the lid open for 15 minutes, only shaking the pot to prevent the pods from being crushed.

Start cooking