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Title: Bamia
Yield: 4 Servings

Ingredients

      1 kg boneless stewing lamb or
           -beef
      2 tb ghee or butter; (30 g)
      1 lg onion; chopped fine (70 g)
    1/2 ts cummin powder; (2 g)
      1 c  chopped and peeled tomatoes;
           - (200 g)
      2 tb tomato puree; (30 ml)
    1/2 c  stock or water; (120 ml)
           salt and freshly ground
           -black peppe
           -- taste
    1/2 ts sugar; (2 g)
    500 g  fresh okra; (lady fingers)
      1 tb ghee; (15 g)

Instructions

TRIM the meat and cut into three cm cubes. Heat ghee or butter in a heavy
bottomed pan and brown the meat well, adding a single layer of meat to the
pan at a time. Remove from the pan and transfer to a casserole. Lower
the heat, add onion and fry gently until transparent. Add cummin powder,
tomatoes, tomato puree and stock. Stir well to lift browned sediment.
Pour over the lamb in the casserole. Add salt and pepper to taste and the
sugar. Cover tightly and cook in a moderately hot oven for one-and-a-half
hours. Wash, drain and trim the okra. Heat ghee in a pan, add okra and
fry over medium heat for three minutes, tossing gently.

Arrange okra on top of the meat in the casserole. Cover and cook for
further 40 minutes or until the meat is tender.

Converted by MC_Buster.

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NOTES : Lamb And Okra Casserole

Preparation Time: 1:00

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