Bamia (lamb and okra stew)

Yield: 4 servings

Measure Ingredient
2¼ pounds Okra
2 ounces Butter
2 \N Onions
2 larges Garlic cloves
1½ pounds Boned lean lamb
3 mediums Ripe tomatoes
2 tablespoons Tomato puree, mixed with
4 tablespoons Water
\N \N Salt
\N \N Black pepper, freshly ground

Cut the lamb into 1-inch cubes. Chop the onions and the garlic cloves finely. Slice the tomatoes. Wash the okra and cut off the stems. If they are large, cut into pieces.

Melt the butter in a large saucepan. Add the onions and the garlic and fry, stirring, until the onions are soft, but not brown. Add the lamb pieces and brown them all over. If fresh okra is being used, add them to the pan and fry, stirring, for 3 minutes. Add the tomatoes, tomato puree and salt and pepper to taste. Add enough water to cover the meat and vegetables and bring to the boil. Reduce the heat, cover the pan and simmer for 1½ hours or until the meat is tender and the sauce is rich. If canned or frozen okra is used, add it at the end of the cooking time.

Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 55929 7. Typed by Heiko Ebeling.

Submitted By HEIKO EBELING On 07-20-95

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