Bamia with lamb

Ingredients for 2 servings:

• 1 can of okra (Bamia)
• 500 g lamb
• 2 onions (vegetable onions)
• 1 bulb(s) garlic
• 1 small can of tomato paste
• 2 tbsp oil
• Salt
• pepper
• 2 cups water

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

traditional Egyptian dish

Peel and finely chop the garlic, then pound in a mortar with salt and pepper. Dice the meat and mix with the garlic paste. Then, tightly covered (retain the smell!), let it sit in the refrigerator for 1 hour. Finely grate the onion and fry it well in the heated oil with the meat in a large saucepan. Dissolve the tomato paste in two cups of water and simmer over low heat for 45 minutes. When the meat is cooked, add the bamia, mix gently, and let it heat through for about 10 minutes, stirring occasionally (the cooked bamia will fall apart easily). Season again with salt and pepper, if necessary. Serve with rice, fresh chili peppers, and black olives. Info: Bamia, the umbrella-shaped green pods with many small seeds, are known here as okra. You can occasionally find them fresh in oriental grocery stores, but canned bamia pre-cooked with tomatoes is more convenient.