Egyptian Okra Stew (Bamya)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C or 190°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 680 g of lamb stew meat and brown it on all sides, which should take about 5-7 minutes. Remove the browned lamb from the pot and set it aside on a plate.
2. 2Reduce the heat to medium (about 162.8°C or 160°C). Add the 1 large onion, chopped, and the 4 cloves of garlic, minced, to the pot. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Stir in the 2 tablespoons of tomato paste and the 1 can (about 410 g) of diced tomatoes. Cook for 5 minutes, stirring frequently, until the tomato paste darkens slightly.
4. 4Add the about 450 g of okra (fresh or frozen), 2 cups of chicken broth, 1 teaspoon of cumin, 0.5 teaspoon of coriander, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Stir everything together. Bring the mixture to a boil, then reduce the heat to low (about 93.33°C or 95°C), cover the pot, and let it simmer for 60 minutes. The liquid should be gently bubbling.
5. 5Return the about 680 g of browned lamb stew meat to the pot. Stir it into the okra and tomato mixture. Cover the pot again and continue to cook on low heat for another 15 minutes, or until the lamb is very tender and easily pierced with a fork.
6. 6Serve the Egyptian Okra Stew hot. It pairs well with rice or pita bread.

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