Gluten-Free Egyptian Okra Stew with Lamb (Bamya)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 175°C/175°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, about 5-7 minutes total. Remove the lamb from the pot and set it aside on a plate.
2. 2Add the 1 large onion, diced, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 4 cloves of garlic, minced, and the 0.25 cup of cilantro, chopped, and cook for 1 minute more, until fragrant.
3. 3Stir in the about 790 g of crushed tomatoes, 1 teaspoon of cumin, 0.5 teaspoon of coriander, 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix everything together well.
4. 4Return the browned about 680 g of lamb stew meat to the pot. Stir to combine with the tomato mixture.
5. 5Increase the heat to high and bring the contents of the pot to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 1 hour. Check occasionally to ensure it is simmering and not boiling rapidly. The lamb should be starting to become tender.
6. 6Add the about 450 g of frozen okra to the pot. Stir gently to incorporate it into the stew. Replace the lid and continue to simmer for another 30 minutes, or until the okra is tender and the lamb is very tender, easily pierced with a fork.
7. 7Carefully remove and discard the 1 bay leaf from the stew. Taste and adjust seasoning with more salt or pepper if needed.

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