Bamia Thabiek

Zutaten

• 1 tablespoon olive oil
• 2 onions, cut
• 3 garlic cloves, cut small
• 1 kg lamb chops
• 2 teaspoons stock powder
• 1 cup water
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 carrots, peeled and cut
• 3 cups fresh okra, tip and stem cut off
• 1 teaspoon salt
• 2 handfuls dill, cut

Zubereitung

1. Heat oil in big pan with medium-high heat.
2. Add onions. Cook for 5–7 minutes.
3. Add lamb chops and garlic. Brown both sides of chops. Add water and stock powder. Cook for 30 minutes, until meat starts to soften.
4. Add tomato paste, ground cumin and carrots. Stir well. Cook for 5 minutes.
5. Cut bottom tip off fresh okra. Cut top of okra into a cone shape, like a pencil.
6. Add okra. If the stew is dry, add ¼ cup water. Cook for 15 minutes.
7. Add dill. Stir.
8. Serve bamia with rice. • Okra and meat stew is commonly served with asida (soft wheat dough similar to polenta) or kisra (South Sudanese flatbread). • Add chilli powder and other spices. • Use zucchini if you can’t find okra. The dish will not be the same – okra has a unique slippery texture. • Bamia (okra stew) is common throughout Northern Africa and the Middle East.