Egyptian Okra Stew (Bamya)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C/200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 680 g of lamb or beef cubes and brown them on all sides, about 5-7 minutes.
2. 2Add the 1 medium onion, cut into small dice, to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 4 cloves of garlic, minced, and cook for 1 minute more until fragrant, stirring constantly.
3. 3Stir in the about 790 g of canned diced tomatoes, 1 teaspoon of cumin, 0.5 teaspoon of coriander, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
4. 4Add the about 450 g of okra (if using fresh, ensure it's trimmed and cut into 2.54 cm pieces; if frozen, add directly) and the 4 cups of beef broth to the pot. Stir everything together.
5. 5Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes to 1 hour, or until the meat is fork-tender and the okra is cooked through and tender. Stir occasionally to prevent sticking.
6. 6Taste the stew and adjust seasoning with more salt and pepper if needed. Let the stew rest off the heat for 5 minutes before serving to allow the flavors to settle.

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