Egyptian Bamya

Ingredients

• 800g lamb shoulder, cut into chunks
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 500g whole small okra, stems trimmed
• 3 tbsp ghee or clarified butter
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 2 cups crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp ground coriander
• Salt and black pepper, to taste
• 2 garlic cloves, crushed, for the taqliya
• 1 tsp ground coriander, for the taqliya
• 1 tbsp ghee, for the taqliya
• Juice of 1/2 lemon
• Cooked rice or pita bread, to serve

Before you cook

• Trim the stems from the okra without cutting into the pods, keeping them whole.
• Chop the onion, carrot and celery for the stock.
• Finely chop the second onion and mince the garlic for the sauce.

Steps

1. Bring a large pot of water to a rolling boil.
2. Add the lamb and let it boil rapidly for 3 minutes.
3. Drain the lamb and discard this first water.
4. Return the lamb to the pot with fresh water, the chopped onion, carrot, celery and bay leaf.
5. Bring it back to a boil, then lower the heat and simmer gently for about 1 hour, until the lamb is tender.
6. Lift out the lamb and strain the stock, keeping both.
7. Heat the ghee in a wide pot over medium heat.
8. Add the finely chopped onion and cook until soft, about 5 minutes.
9. Add the minced garlic and cook for 1 more minute.
10. Stir in the crushed tomatoes, tomato paste and ground coriander.
11. Simmer the sauce for 10 minutes, until it thickens slightly.
12. Add the cooked lamb and 1 cup of the reserved stock to the sauce.
13. Add the whole okra pods, keeping them intact.
14. Simmer gently, uncovered, for about 35 minutes, until the okra is soft and the sauce is thick.
15. Season with salt and pepper to taste.
16. Heat the tablespoon of ghee for the taqliya in a small pan over low heat.
17. Add the crushed garlic and ground coriander and fry for 30 seconds, until fragrant but not browned.
18. Stir the hot taqliya into the stew.
19. Stir in the lemon juice.
20. Simmer for 2 more minutes before serving.
21. Serve hot over rice or with pita bread.