Sweet and Sour Lamb With Okra (Bamia)

Name: Sweet and Sour Lamb With Okra (Bamia)
Total time: 2 h
Yield: 8 servings
Cuisine: middle eastern
Ingredients: 2 pounds boneless shank or shoulder lamb, cut into 1- to 1 1/2-inch cubes; Freshly ground black pepper and salt to taste; 1 small chopped onion; Dash turmeric; 3 1/2 cups water; 3 large stalks celery, sliced; 1 pound fresh okra, washed and trimmed; 2 heaping tablespoons tomato paste; 6 tablespoons lemon juice; 2 tablespoons finely chopped parsley; 1 tablespoon finely chopped celery leaves; 1/2 cup coarsely chopped fresh mint; 3 tablespoons sugar or to taste

Recipe from Iraq

Adapted by Marian Burros

Total Time: 2 hours
Rating: 4(9)
Comments: Read comments

Featured in: ON PASSOVER, SEDER DISHES OF FOREIGN LANDS

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Ingredients

Yield:8 servings

2pounds boneless shank or shoulder lamb, cut into 1- to 1½-inch cubes
Freshly ground black pepper and salt to taste
1small chopped onion
Dash turmeric
3½cups water
3large stalks celery, sliced
1pound fresh okra, washed and trimmed
2heaping tablespoons tomato paste
6tablespoons lemon juice
2tablespoons finely chopped parsley
1tablespoon finely chopped celery leaves
½cup coarsely chopped fresh mint
3tablespoons sugar or to taste

Ingredient Substitution Guide

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Preparation

Step 1
Sprinkle lamb cubes with pepper. Cover with cold water and bring to boil. Boil 15 to 20 minutes. Drain and rinse lamb in cold water.
Step 2
Return to pot with onion. Sprinkle turmeric over lamb and add a few dashes of pepper. Pour in 3 cups cold water. Cover partially and cook over medium heat about one hour, until lamb is cooked about half way.
Step 3
Add celery stalks and cook another 45 minutes to one hour, adding additional water, if necessary, to cover three-quarters of the meat.
Step 4
Add okra and tomato paste. When mixture begins to boil add lemon juice and season with salt. Add additional water, if necessary. Cook 15 minutes longer.
Step 5
Stir in parsley, celery leaves and mint; simmer partially covered for 15 minutes longer.
Step 6
Add sugar and cook a few minutes longer. Serve over rice.