Bamieh bil Lahme

• Lamb 500g
• Onion 2
• Garlic 4 cloves
• Tomato paste 2 tbsp
• Okra 500g
• Olive oil 3 tbsp
• Salt 1 tsp
• Seven spice mix 1 tsp

How to Make It

• 1

  Heat 2 tbsp olive oil in a large pot over medium heat and sear 500g lamb until browned.

• 2

  Add 2 diced onions to the pot and sauté for 5 minutes until they become translucent and soft.

• 3

  Stir in 4 minced garlic cloves and 1 tsp seven spice, cooking for 1 minute until highly aromatic.

• 4

  Add 2 tbsp tomato paste and stir well to coat the meat, cooking for 2 minutes to deepen the flavor.

• 5

  Pour in enough water to cover the lamb, add 1 tsp salt, bring to a boil, then reduce heat and simmer covered for 45 minutes until tender.

• 6

  Heat the remaining 1 tbsp olive oil in a frying pan and lightly fry 500g fresh okra for 3 minutes to seal the edges, then add the okra to the pot; don't stir too much to avoid breaking them.

• 7

  Simmer for another 20 minutes until the okra is tender and the sauce has thickened nicely.

• 8

  Taste and adjust the salt if needed, then serve immediately with vermicelli rice for a complete meal.