The most delicious Arabic food

Egyptian okra with meat (Bamya bil Lahma) is a delicious and traditional dish made by slow-cooking tender beef or lamb with okra in a rich tomato sauce. Here’s how to make it:

Ingredients:

• 500g (1 lb) beef or lamb, cut into cubes
• 500g (1 lb) okra, trimmed (fresh or frozen)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 large tomatoes, pureed (or 1 cup canned tomatoes)
• 2 tbsp tomato paste
• 2 cups beef broth or water
• 2 tbsp ghee or vegetable oil
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp black pepper
• Salt to taste
• 1 bay leaf (optional)
• Juice of 1/2 lemon
• 1 small green chili pepper, chopped (optional, for spice)

Instructions:

1. Cook the Meat

• In a large pot, heat 1 tbsp ghee or oil over medium-high heat.
• Add the meat cubes and brown them on all sides.
• Remove the meat and set aside.

2. Sauté the Onion and Garlic

• In the same pot, add another 1 tbsp ghee or oil and sauté the onion until golden.
• Add the garlic and ground coriander and cook for another minute.

3. Prepare the Tomato Sauce

• Add the pureed tomatoes and tomato paste, stirring well.
• Season with cumin, black pepper, and salt.
• Pour in 2 cups of beef broth or water and add the bay leaf.

4. Simmer the Meat

• Return the browned meat to the pot.
• Cover and let it simmer for 40-50 minutes (or until tender).

5. Cook the Okra

• If using fresh okra, sauté it in a separate pan with a little oil until lightly golden. This prevents sliminess.
• If using frozen okra, rinse and drain well before adding.
• Add the okra to the stew and let it cook for 15-20 minutes until tender.

6. Final Touches

• Stir in the lemon juice and chopped green chili (if using).

7. Serve and Enjoy!

• Serve hot with Egyptian rice or baladi bread.