Lebanese Okra Stew with Meat (Bamia bi Lahme)

Ingredients

• 500 g okra (fresh or frozen)
• 1 large onion (chopped)
• 200 g lamb fillet (diced into bitesized chunks)
• 4 tomatoes (chopped)
• 1 tbsp tomato concentrate
• 1 cup boiling water
• 2 cloves of garlic (chopped)
• 1 cup cilantro (fresh coriander) (chopped)
• Approx 1 tsp of salt
• 2 tbsp pomegranate molasses
• Regular olive oil suitable for cooking

Instructions

1. 1

   In a pot, sauté the chopped onion in some regular olive oil until golden, on medium heat

2. 2

   Add the okra and a few more drizzles of olive oil, sauté for another 5-10 minutes until the okra is half done

3. 3

   Meanwhile, chop the tomatoes and add to the pot along with the tomato concentrate, salt and a cup or so of boiling water. Bring to the boil then reduce to a simmer

4. 4

   In a wide pan, fry off the lamb pieces for a few minutes so they are sealed on the outside but still not fully cooked. Add the garlic and cilantro (coriander) and sauté for another 2-3 minutes

5. 5

   Add the lamb cilantro mix to the okra and simmer everything together for another 20 minutes or so until the okra is well done

6. 6

   Just before you turn off the heat, add the pomegranate molasses and adjust the salt if necessary by tasting the sauce

7. 7

   Serve with vermicelli rice or flatbreads.