Bamia bi Lahme

Making Bamia bi Lahme

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1. Trim the okra by paring the stem cone away without cutting into the pod. Keep them whole.

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2. Brown the lamb hard in 2 tbsp oil, in two batches so the pan stays hot, about 8 minutes total. Lift out.

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3. Soften the onions in the remaining oil 8 minutes, add the garlic and half the fresh coriander and cook 2 minutes.

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4. Stir in the tomato purée and cook it out 2 minutes, then return the lamb with the tomatoes, molasses, ground coriander, allspice, salt, pepper and water.

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5. Simmer covered 50 minutes, until the lamb is beginning to yield.

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6. Add the okra whole, pushing it under the liquid, and simmer uncovered a further 40 minutes. Do not stir hard — shake the pan instead.

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7. The okra should be completely soft and the sauce glossy and reduced. Stir in the rest of the coriander and serve with rice and lemon.

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Small Things That Help

• Leave the pods whole. Cutting them is what makes okra slimy.
• An hour and a half total, not less. Half-cooked okra is the worst version.
• Shake the pan rather than stirring once the okra is in.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What Goes With Bamia bi Lahme

• Plain rice
• Flatbread
• Pickled chillies

Storing & Reheating Bamia bi Lahme

Refrigerated for 4 days and better the next day. It freezes for 3 months.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Garnishes, greasing and other items with no amount are not counted. How the figures are worked out.