Bamieh or slow cooked lamb cubes in a flavourful and aromatic Okra Stew. Easy to make any night of the week, and be sure to serve with your favourite steamed white rice.
Serves : 6
Prep Time : 10 – 15 MINUTES
Cooking Time : 20 – 25 MINUTES
Ingredients
Method
– Spread the okra in a pan and place in a pre-heated oven under the broil for approximately 15 minutes, then set aside.
– Heat the oil in a large pot over medium heat and sauté the meat, then add stock, garlic cloves and strained tomatoes.
– Bring to a boil and add the okra, pomegranate molasses, mixed spice and salt.
– Reduce to a simmer, cover and let cook for 20 minutes.
– Add the crushed garlic and coriander, and simmer for another 5 or so minutes and serve with warm white rice.
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