Ingredients

The following ingredients have 4 Servings
  • 1 pound lamb chunks
  • 2 cups baby okra
  • 1 tbsp vegetable oil
  • 1 small yellow onion ((diced))
  • 1 tbsp paprika
  • 6 ounce canned tomato paste
  • 4 cloves garlic ((minced))
  • 1 tbsp medium tomato ((chopped))
  • 1 tsp sea salt
  • 2 tbsp lemon juice

Instruction

  • Slice meat into 3” pieces and wash in a strainer, until the water runs clear. Place meat in a 5-quart Dutch oven and add 4 cups of water. Bring to a boil, then cover and simmer for 45 minutes.
  •  If using fresh okra, wash and trim the end by cutting around the “cap” to form a cone shape. If using pickled okra, rinse well before using.
  • Remove meat from the pot and pour out any remaining liquid. Rinse the pot and place the meat back inside. Add vegetable or olive oil, onion, and paprika to the meat. Sauté, over medium-high heat, to brown the meat.
  • Mix tomato paste into 4 cups hot water, stir to dissolve. Add to the pot, along with garlic, okra, chopped tomato, salt, and lemon juice. Simmer, covered, for 40 minutes. Serve Bamya over white rice.