Bamia Masreya

Method

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1. Trim the okra by paring the stem cone away without opening the pod.

   Mark done

2. Brown the lamb hard in 3 tbsp oil in two batches, about 8 minutes. Lift out.

   Mark done Start 8 min timer

3. Soften the onions in the same pan 8 minutes, stir in the tomato purée and cook it out 2 minutes.

   Mark done

4. Return the lamb with the tomatoes, salt, pepper and water. Simmer covered 45 minutes.

   Mark done

5. Add the whole okra, pushing it under the liquid, and simmer uncovered 25 minutes more, shaking the pan rather than stirring.

   Mark done

6. For the taqliya, fry the garlic and ground coriander in 3 tbsp oil over high heat for 45 seconds, until fiercely fragrant and just beginning to colour. Add the chilli flakes.

   Mark done Start 45 sec timer

7. Pour the taqliya into the stew, stir once, and cook a final 2 minutes. Serve with rice and lemon.

   Mark done

Chef’s Tips

• Whole pods, always. Cut okra is slimy okra.
• The taqliya goes in at the end — that is the Egyptian signature.
• Shake the pan rather than stirring once the okra is in.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Plain rice
• Aish baladi
• Torshi

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.