Bamia

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.