Bamia — Okra Stew with Lamb Stew Meat & Coriander

Ingredients

• 1 lb Lamb Stew Meat, in cubes
• 1 lb small Okra, stems trimmed but caps left intact
• 1 onion, diced
• 8 cloves garlic, minced
• 1 cup cilantro, chopped
• 1 can (14 oz) chopped tomatoes
• 2 tbsp tomato paste
• 4 tbsp olive oil, divided
• 1 tsp ground coriander
• Juice of 1 lemon
• 1½ cups stock
• Salt and black pepper

Method

1. Trim the Okra without cutting into the pods — slicing them open is what releases the slime everyone complains about. Toss with 1 tbsp oil and roast at 425°F (220°C) for 12 minutes until lightly blistered, or fry briefly. Set aside.
2. Brown the Lamb Stew Meat in 2 tbsp oil, add the onion, and cook 6 minutes. Stir in the tomato paste and fry 2 minutes.
3. Add the tomatoes and stock, cover, and simmer 30 minutes for lamb until tender; 12 is enough for legumes or mushrooms.
4. In a small pan, cook the garlic, cilantro, and ground coriander in the last tablespoon of oil for 60 seconds until intensely fragrant. This taqliya goes in near the end so it stays bright.
5. Fold in the roasted Okra and the taqliya and simmer 10 minutes uncovered. Finish with the lemon juice, season, and serve over vermicelli rice.