Bamia

Recipe Ingredients

1		Boneless stewing lamb or beef
2 tablespoons	30ml	Ghee or butter
1 tablespoon	15ml	Onion - chopped fine (70 g) (large)
1/2 teaspoon	2.5ml	Cumin powder
1 cup	62g / 2.2oz	Chopped and peeled tomatoes
2 tablespoons	30ml	Tomato puree - (30 ml)
1/2 cup	118ml	Stock or water - (120 ml)
		Salt - to taste
		Freshly ground black pepper - to taste
1/2 teaspoon	2.5ml	Sugar
500		Fresh okra - (lady fingers)
1 tablespoon	15ml	Ghee

Recipe Instructions

TRIM the meat and cut into three cm cubes. Heat ghee or butter in a heavy bottomed pan and brown the meat well, adding a single layer of meat to the pan at a time. Remove from the pan and transfer to a casserole. Lower the heat, add onion and fry gently until transparent. Add cumin powder, tomatoes, tomato puree and stock.

Stir well to lift browned sediment. Pour over the lamb in the casserole. Add salt and pepper to taste and the sugar. Cover tightly and cook in a moderately hot oven for one-and-a-half hours. Wash, drain and trim the okra. Heat ghee in a pan, add okra and fry over medium heat for three minutes, tossing gently.

Arrange okra on top of the meat in the casserole. Cover and cook for further 40 minutes or until the meat is tender.

Source:
Chicago Tribune (modified)

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