Bamia Recipe

• 1 kg Boneless stewing lamb or possibly beef
• 2 Tbsp. Ghee or possibly butter, (30 g)
• 1 lrg Onion, minced fine (70 g)
• 1/2 tsp Cummin pwdr, (2 g)
• 1 c. Minced and peeled tomatoes, (200 g)
• 2 Tbsp. Tomato puree, (30 ml)
• 1/2 c. Stock or possibly water, (120 ml) Salt and freshly grnd black pepper to taste
• 1/2 tsp Sugar, (2 g)
• 500 gm Fresh okra, (lady fingers)
• 1 Tbsp. Ghee, (15 g)

1. TRIM the meat and cut into three cm cubes.
2. Heat ghee or possibly butter in a heavy bottomed pan and brown the meat well, adding a single layer of meat to the pan at a time.
3. Remove from the pan and transfer to a casserole.
4. Lower the heat, add in onion and fry gently till transparent.
5. Add in cummin pwdr, tomatoes, tomato puree and stock.
6. Stir well to lift browned sediment.
7. Pour over the lamb in the casserole.
8. Add in salt and pepper to taste and the sugar.
9. Cover tightly and cook in a moderately warm oven for one-and-a-half hrs.
10. Wash, drain and trim the okra.
11. Heat ghee in a pan, add in okra and fry over medium heat for three min, tossing gently.
12. Arrange okra on top of the meat in the casserole.
13. Cover and cook for further 40 min or possibly till the meat is tender.
14. NOTES : Lamb And Okra Casserole

stewing lamb, butter, onion, cummin pwdr, tomatoes, tomato puree, water, sugar, ghee

Taken from cookeatshare.com/recipes/bamia-76489 (may not work)