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Syrian Bamia with Lamb
A hearty and flavorful stew made with tender lamb, okra, and a rich tomato-based sauce, often served with rice.
๐ง ์ฌ๋ฃ
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 750 g Okra(fresh or frozen, trimmed)
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 800 g Crushed tomatoes
- 2 tbsp Tomato paste
- 2 tbsp Coriander(dried)
- 1 tsp Cumin
- 0.5 tsp Cinnamon
- 0.5 tsp Allspice
- 3 tbsp Vegetable oil
- 2 cups Water or lamb broth
- Salt(to taste)
- Black pepper(to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, then set aside.
- 2
Add chopped onions to the pot and sautรฉ until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the dried coriander, cumin, cinnamon, and allspice. Cook for 30 seconds until fragrant.
- 4
Add the crushed tomatoes and tomato paste. Stir well to combine.
- 5
Return the browned lamb to the pot. Add water or lamb broth, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until lamb is tender.
- 6
Add the trimmed okra to the pot. Stir gently to combine. Cover and continue to cook for another 20-30 minutes, or until okra is tender and the sauce has thickened.
- 7
Adjust seasoning with salt and pepper if needed. Serve hot, typically with rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โIf using fresh okra, you can lightly sautรฉ it before adding to the stew to reduce sliminess.
- โEnsure the lamb is tender before adding the okra, as okra cooks relatively quickly.
- โA pinch of sugar can balance the acidity of the tomatoes.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a diced bell pepper along with the onions for extra flavor and color.
- For a spicier version, add a pinch of red pepper flakes.