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Arnaki me Bamies
Greek Lamb with Okra
A classic Greek summer dish featuring tender, slow-cooked lamb and okra simmered in a rich tomato sauce. The vinegar soak for the okra is key to preventing sliminess.
🧂 Ingredienser
- 1 kg Lamb shoulder or leg
- 500 g Fresh okra
- 400 g Canned crushed tomatoes
- 1 large Yellow onion
- 60 ml White vinegar
- 80 ml Extra virgin olive oil
- 3-4 cloves Garlic
- 250 ml Water or lamb broth
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley
👨🍳 Fremgangsmåde
- 1
Prepare the okra: Trim the stem end of the okra pods, being careful not to cut into the seed cavity. Place the trimmed okra in a bowl and cover with the white vinegar. Let soak for at least 30 minutes. This step is crucial for preventing the okra from becoming slimy during cooking. After soaking, drain the okra and rinse it gently under cold water.
⏱️ 30 minutes (soaking) + 5 minutes (rinsing) - 2
Brown the lamb: Pat the lamb pieces dry with paper towels. Season generously with salt and pepper. Heat 40ml of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the lamb pieces on all sides until deeply browned. This browning builds flavor. Remove the browned lamb to a plate and set aside.
⏱️ 15-20 minutes - 3
Sauté aromatics: Add the remaining 40ml of olive oil to the same pot. Reduce heat to medium. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic (if using) and cook for another minute until fragrant, being careful not to burn it.
⏱️ 7-8 minutes - 4
Simmer the lamb: Return the browned lamb pieces (and any accumulated juices) to the pot. Add the crushed tomatoes. Stir to combine. Add 250ml of water or lamb broth, or enough to partially cover the lamb. Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let it braise gently. Cook for 1.5 hours, or until the lamb is becoming tender when pierced with a fork.
⏱️ 1 hour 30 minutes - 5
Add okra and finish cooking: Stir the drained and rinsed okra into the pot with the lamb. Ensure the okra is mostly submerged in the sauce. If the sauce seems too thick, add a little more water or broth. Cover the pot again and continue to simmer for another 30-45 minutes, or until the lamb is very tender and the okra is cooked through but still holds its shape. Avoid over-stirring once the okra is added to prevent it from breaking down.
⏱️ 30-45 minutes - 6
Rest and serve: Once cooked, remove the pot from the heat and let it rest, covered, for about 10 minutes. This allows the flavors to meld. Taste and adjust seasoning with salt and pepper if needed. Ladle the Arnaki me Bamies into bowls. Garnish with fresh chopped parsley, if desired. Serve hot with crusty bread to soak up the delicious sauce.
⏱️ 10 minutes (resting)
💡 Professionelle Tips
- ✓The vinegar soak is essential to prevent the okra from becoming slimy. Rinse the okra well after soaking.
- ✓For best results, use fresh, young okra. If using frozen, thaw completely and pat dry.
- ✓Browning the lamb in batches ensures a good sear and deepens the flavor of the stew.
- ✓This dish is even better the next day as the flavors have more time to meld.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- For a richer flavor, use beef chuck instead of lamb.
- Increase the amount of tomatoes or add a tablespoon of tomato paste for a more intense tomato flavor.
- Add a pinch of sugar to the sauce to balance the acidity of the tomatoes.