Bamia

Ingredients

• 400 g Lamb meat
• 400 g Okra
• 400 g strained tomatoes
• 1 EL Olive oil
• 1 Onion, large
• 4 Zehen Garlic
• 1 TL Coriander powder
• ½ TL Cumin powder
• 500 ml Vegetable broth
• 1 EL Lemon juice
• frisch Cilantro
• nach Geschmack Salt
• nach Geschmack Black pepper

Instructions

1. Cut the lamb meat into bite-sized pieces and pat dry. Heat a large pan or pot over medium-high heat and add the olive oil. Brown the lamb in batches until golden, then remove from the pan and set aside.
2. Finely chop the onion and mince the garlic. Over medium heat, add the chopped onion to the same pan and sauté for 4-5 minutes until soft and translucent. Add the minced garlic, coriander powder, and cumin powder and cook for 1 minute more until fragrant.
3. Return the seared lamb to the pan, then add the strained tomatoes and vegetable broth. Stir everything well and bring to a boil. Then reduce the heat, cover, and let the bamia simmer for 30 minutes.
4. Wash the okra and trim the stems. After 30 minutes, add the prepared okra to the bamia and season with salt and pepper to taste. Stir well.
5. Continue to simmer the bamia for another 15-20 minutes, or until the lamb is tender and the okra is cooked through. Stir occasionally to prevent sticking.
6. Before serving, stir in the fresh lemon juice and garnish with fresh cilantro. Serve hot with rice or flatbread.
7. Before serving, stir in the fresh lemon juice and garnish with fresh cilantro. Serve hot with rice or flatbread.

Nutrition