Bamya bil lahme originated in Egypt thousands of years ago. It is made with lamb or beef. This is the recipe as taught to me by my Egyptian mother-in-law while I was living in Egypt. This recipe is a one-pot recipe, making it quicker and easier to prepare than other stove-to-oven methods. Serve with Egyptian or other short-grain rice.
Provided by Gamila Salem
Categories Soups, Stews and Chili Recipes Stews
Time 1h55m
Yield 6
Number Of Ingredients 14
Steps:
- Melt 4 tablespoons butter in a large stockpot over medium-high heat. Cook lamb in small batches, turning constantly, until browned on all sides, about 10 minutes.
- Add onions to the lamb and saute until translucent, 8 to 10 minutes. Add beef stock, chopped tomato, tomato paste, garlic, cumin, and coriander; stir well. Season with salt and pepper. Cover tightly and reduce heat. Simmer until meat is tender, adding more water if stew becomes too dry, 45 minutes to 1 hour.
- Rinse okra in cool water. Poke holes into okra to help absorb liquid. Add to the stew. Pour lemon juice over okra to reduce their slimy texture.
- Simmer on low until okra is soft and stew is thickened, 30 to 45 minutes more.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.6 g, Cholesterol 106.3 mg, Fat 24.4 g, Fiber 6.2 g, Protein 27.3 g, SaturatedFat 11.7 g, Sodium 547.8 mg, Sugar 5.2 g
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