One of my favourites by far and the definition of comfort food (it's all about that comfort food anywhere from November til March!). Give this classic okra and lamb stew a go which you’ll definitely find in every Egyptian household.

Recipe

Bamya (lamb and okra stew)

For 4 you’ll need:

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp butter

• 500g cubed stewing lamb

• 1 packet frozen baby okra (400g)

• 1 can plum tomatoes

• 3 tbsp tomato paste

• Juice of 1 lemon

• Salt and pepper to taste
  

Directions

1. In a large casserole pot, melt butter and a drizzle of oil. Turn the heat to medium-high, add the meat and sear in batches, turning frequently.

2. Once browned, transfer meat to a plate and leave to one side. Add onion to the same pot until soft and translucent, add garlic and fry for a couple of minutes. Add plum tomatoes, paste and season with salt and pepper, scraping the bottom with a wooden spoon to incorporate all those lovely juices.

3. Add okra and mix well. Put meat back in the dish and add water or stock if necessary (the liquid should cover the meat by about an inch).

4. Lower to a simmer, cover and cook for 30-40 minutes or until lamb is super tender. Add a squeeze of lemon juice before serving and serve with Egyptian rice. Bel hana!

'Bel hana' is a shorter version of 'bel hana wel shefa' which roughly translates to 'with happiness and good health' and the Egyptian way of saying Bon Appetit.

Don't forget to use #EgyptianEpicurean and tag me in your creations on Instagram!