Egyptian Bamia (Okra Stew)

Instructions

1. 1Wash the about 450 g of okra. Trim off the stem ends and the tip ends. Cut the okra into 2.54 cm pieces.
2. 2Pat the about 450 g of lamb stew meat dry with paper towels. Season the lamb all over with the 1 tsp of salt and the 0.5 tsp of black pepper.
3. 3Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Add the seasoned lamb to the hot oil and brown it on all sides, about 5-7 minutes. Remove the browned lamb from the pot and set it aside on a plate.
4. 4Add the 1 medium chopped onion to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 4 cloves of minced garlic and cook for 1 minute more until fragrant, stirring constantly.
5. 5Stir in the 2 tbsp of tomato paste, 1 tsp of cumin, and 1 tsp of coriander. Cook, stirring constantly, for 1 minute until the spices are fragrant.
6. 6Add the 1 28 oz can of diced tomatoes (undrained) and the 2 cups of beef broth to the pot. Stir to combine everything, scraping up any browned bits from the bottom of the pot.
7. 7Return the browned lamb to the pot. Add the prepared about 450 g of okra pieces. Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes, or until the okra is tender and the lamb is easily pierced with a fork.
8. 8Uncover the pot and stir in the 0.25 cup of chopped cilantro. Let the stew simmer uncovered for another 15 minutes to allow the flavors to meld and the sauce to thicken slightly. Serve hot.

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