Algerian Lamb and Okra Stew (Bamia)
This traditional Algerian Lamb and Okra Stew, also known as Bamia, is a heartwarming dish that combines tender lamb, flavorful okra, and a rich tomato-based sauce infused with aromatic spices. Perfect for a comforting dinner that's both nutritious and satisfying.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 pounds Lamb shoulder, cut into 1.5-inch pieces
- 1 pound Fresh okra, tops trimmed
- 3 tablespoons Olive oil
- 1 Large onion, finely chopped about 200 grams
- 4 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 3 tablespoons Tomato paste
- 1 can Canned diced tomatoes 14 ounces or 400 grams
- 4 cups Beef or lamb stock
- 1/4 cup Fresh cilantro, chopped
- 1 tablespoon Fresh lemon juice
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb pieces and brown them on all sides. Remove the lamb from the pot and set aside.
- In the same pot, add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Return the lamb to the pot and sprinkle with cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Stir to coat the lamb evenly with the spices.
- Mix in the tomato paste until the lamb is well coated. Add the canned diced tomatoes with their juice and the beef or lamb stock. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
- Add the trimmed okra to the pot, and continue to simmer the stew, covered, for an additional 30 minutes, or until the lamb is tender and the okra is cooked through but not falling apart.
- Remove the stew from the heat and stir in the chopped cilantro and fresh lemon juice. Adjust the seasoning with more salt and pepper if needed.
- Serve the Algerian Lamb and Okra Stew hot with a side of couscous or crusty bread to soak up the delicious sauce.
Notes
For an authentic touch, add a cinnamon stick during the simmering process and remove before serving. The stew can also be garnished with additional fresh cilantro and a squeeze of lemon for added brightness.