Wednesday, November 3, 2010

Stewed Okra with Lamb

This is a traditional Egyptian dish served with rice. Okra in Arabic is called "bamya." Bamya is slowly cooked in a tomato sauce with seared lamb chops and of course lots of seasoning. The flavor that the lamb brings to the sauce is really worth the addition. Thanks Mama for teaching me how to make this!

4 lamb chops, seasoned with salt, pepper, chili, and oregano
olive oil and butter
1 diced yellow onion
1 (28 oz) can crushed tomatoes
1/2 cup chicken broth
1/4 tsp all-spice
salt and pepper
2 cups frozen or fresh Okra
1 large garlic clove, finely minced or grated
1 tsp lemon juice, plus more when serving

Slowly cooked in a dutch oven. 

Season the lamb on both sides with salt, pepper, oregano, and chili powder. Heat olive oil and butter in a dutch oven. Add the diced onions and lamb. Sear the lamb on both sides until browned. Add the crushed tomatoes and chicken broth. Bring to a boil. Reduce the heat to medium low. Cover and let simmer for 45-60 minutes so that meat can cook.

Once fork tender, add the okra and minced garlic. Season with  all-spice and more salt and pepper to taste. Stir gently. Let cook for another 30 minutes. Add the lemon juice and serve hot with steamed rice. Add more lemon juice if you want.

Source: daliasdelights original
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