Bamya

Egyptian Bamya (Okra and Lamb Stew)

A classic Egyptian stew of small okra pods braised in a rich tomato, onion and garlic sauce with lamb, finished with coriander and served over rice. The okra is fried first so the pods stay whole and tender rather than slimy or falling apart.

Prep

30 min

Cook

90 min

Total

120 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) lamb or beef shoulder, boneless, cut into 3 cm / 1¼ inch cubes; bone-in lamb shoulder adds more flavour
• •500 g (1 lb 1½ oz) small okra pods, fresh, about 2–3 cm / 1 inch long; frozen whole okra works if fresh is unavailable
• •60 ml (4 tbsp) olive oil, plus extra for frying the okra
• •2 large onions, one finely chopped, one sliced into half-rings
• •6 cloves garlic, 4 crushed, 2 sliced
• •400 g (14 oz) tinned chopped tomatoes, or 4–5 ripe tomatoes, peeled and chopped
• •60 g (2 oz) tomato paste, about 3 tbsp
• •1 tsp coriander powder, ground coriander seed
• •1 tsp cumin powder, optional but common
• •1 tsp sugar, to balance the tomatoes
• •1 tsp black pepper, freshly ground
• •1 tsp salt, or to taste
• •1 l (1¾ pints) water or lamb stock, hot
• •1 tbsp fresh coriander, chopped, to finish; plus a pinch of dried coriander if you like
• •300 g (10½ oz) Egyptian rice or long-grain rice, for serving, cooked with a little vermicelli if desired

Steps

1. 1 Trim the okra: cut off the stalk end without slicing into the pod (cutting into the pod releases the mucilage and makes the stew slimy). If using fresh okra, rub the pods dry with a paper towel - never wash them wet unless you dry them thoroughly. Toss them with a pinch of salt and set aside for 10 minutes, then pat dry again.
2. 2 Heat 150 ml / 5 fl oz olive oil in a wide pan over medium-high heat. Fry the okra in batches, turning, for 5–7 minutes until lightly browned and blistered in spots but still whole. Remove with a slotted spoon and drain on kitchen paper. This step keeps the pods firm.
3. 3 In a heavy pot or Dutch oven, heat 60 ml / 4 tbsp olive oil over medium heat. Add the chopped onion and cook 6–8 minutes until softened and golden. Add the crushed garlic and cook 1 minute.
4. 4 Add the lamb or beef cubes, season with salt and pepper, and brown on all sides, about 6–8 minutes.
5. 5 Stir in the tomato paste, coriander powder, cumin and sugar. Cook 2 minutes, stirring, so the paste darkens slightly and loses its raw edge.
6. 6 Add the chopped tinned tomatoes and the sliced onion rings. Stir and cook 5 minutes until the sauce begins to thicken.
7. 7 Pour in the hot water or stock. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45–60 minutes, until the meat is tender - lamb shoulder cubes should reach an internal temperature of at least 90°C / 195°F and pull apart easily with a fork. Check occasionally and add a splash more water if the sauce gets too thick.
8. 8 Add the fried okra and the sliced garlic to the pot. Stir gently, being careful not to break the pods. Cover and simmer a further 15–20 minutes, until the okra is tender when pierced with a knife but still whole.
9. 9 Taste and adjust salt, pepper and sugar. The sauce should be thick, glossy and slightly sweet. If it is too thin, simmer uncovered for a few minutes; if too thick, add a little hot water.
10. 10 Stir in the chopped fresh coriander and remove from the heat.
11. 11 Serve the bamya in a shallow bowl with the cooked rice alongside, or spoon the rice directly into the stew - the sauce is meant to be spooned over the grains.