Lamb Okra Stew

Tender lamb and whole okra slowly simmered in a garlicky tomato sauce, with lemon added at the end for a clean, bright finish.

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Known as bamia across much of the Arab world, this stew depends on two separate jobs: cooking lamb until tender and handling okra gently so it keeps its shape. Browning the meat and briefly searing the okra builds flavour without turning the vegetables soft or stringy.

Ingredients

• 1.2 kg Bone-in lamb shoulder (cut into 5 cm pieces)
• 2 tsp Fine salt (divided)
• 1 tsp Black pepper (divided)
• 4 tbsp Olive oil (divided)
• 1 large Onion (finely chopped)
• 8 Garlic cloves (finely chopped)
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• 0.5 tsp Ground allspice
• 2 tbsp Tomato paste
• 800 g Chopped tomatoes
• 750 ml Hot water or lamb stock (approximately)
• 600 g Small fresh okra (stems trimmed without cutting pods)
• 2 tbsp Lemon juice
• 20 g Fresh coriander (chopped)

Step-by-step method

1. Pat the lamb dry, then season with 1 teaspoon salt and half the pepper. Heat 2 tablespoons oil in a wide heavy pot over medium-high heat and brown the lamb in two batches; leave space between pieces so they colour instead of steaming.
2. Lower the heat to medium. Add onion and cook for 5 minutes until soft and golden at the edges, then add half the garlic, ground coriander, cumin and allspice and stir for 45 seconds.
3. Add tomato paste and cook for 1 minute. Stir in chopped tomatoes, hot water and the browned lamb with its juices, scraping the flavour from the base of the pot.
4. Bring just to a simmer, cover and cook on low for 65 to 75 minutes. Turn the lamb twice and add a splash of hot water if needed; it is ready for the okra when a fork enters the meat easily but it is not yet falling apart.
5. While the lamb cooks, dry the okra thoroughly. Heat the remaining oil in a frying pan over medium-high heat and sear the pods for 5 to 7 minutes, turning gently, until spotted golden. Do not pierce them.
6. Fold the okra, remaining garlic, salt and pepper into the stew. Simmer uncovered for 18 to 22 minutes, moving the pot rather than stirring hard, until the okra is tender and the lamb pulls easily from the bone.
7. Turn off the heat, add lemon juice and coriander, and rest for 5 minutes. Taste the sauce and adjust salt or lemon; warn diners about bones and serve with vermicelli rice or flatbread.