Photograph of the finished Margat bamia

Middle East · Đậu bắp om cà chua thịt cừu

Margat bamia

2 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Okra Okra 3.1 lb
  • Photograph of Lamb Lamb 2.8 lb
  • Photograph of Tomato Tomato 16
  • Photograph of Thick tomato passata Thick tomato passata 5.6 oz
  • Photograph of Onion Onion 2.4
  • Photograph of Dried limes Dried limes 8
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Lime Lime 4

Method

  1. 1 Cut the okra stems without cutting into the body to prevent the sticky sap from oozing out.
  2. 2 Fry the okra in oil for 4 minutes, then remove it; this is a mandatory step to remove the slime.
  3. 3 Frying or sun-drying the okra beforehand is the only way to prevent the stew from becoming slimy.
  4. 4 Sauté the onions with the garlic, then fry the lamb for 10 minutes and sprinkle with baharat.
  5. 5 Pour in water with tomato sauce, chopped tomatoes, and dried lemon, then simmer for 50 minutes.
  6. 6 Add the okra back to the pot for the last 15 minutes, then squeeze in some lemon juice before serving.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: pressure cook for 20 minutes, then release the pressure; add the okra after opening the lid.

Start cooking