Bamia okra and lamb stew
Tender lamb and okra in a garlicky tomato sauce. The okra is browned first so it is never slimy.
- Time1 hr 45
- LevelMedium
- Costabout £3.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp oil in a casserole and brown the lamb in batches for 8 minutes. Set aside.
8 min - 2
Cook the onion in the same pot for 6 minutes. Add half the garlic and the purée and cook for 1 minute.
- 3
Return the lamb with the tomatoes, water, spices and salt. Cover and simmer for 1 hour until tender.
60 min - 4
Meanwhile, fry the okra in the remaining oil over a high heat for 5 minutes until lightly browned.
- 5
Add the okra to the stew and simmer for 15 minutes.
15 min - 6
Fry the last garlic with the coriander for 1 minute and stir in with the lemon juice. Serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.