Egyptian Bamya is a traditional stew featuring tender okra simmered with chunks of lamb (or beef), onions, garlic, and fresh cilantro in a rich tomato sauce. Finished with a flavor-packed garlic-coriander tasha, this recipe is a comforting, aromatic dish typically served with vermicelli rice or fresh pita and a squeeze of lemon.
Ingredients
Directions
Boil lamb with onion, garlic, carrot, celery, bay leaves, spices, and cilantro in water until tender (30–45 min); reserve broth and cut meat into small chunks.
In a pot, sauté onion, garlic, coriander, and cilantro in olive oil until fragrant. Add chopped peppers.
Stir in okra and tomato paste until paste is distributed.
Pour in tomato sauce, reserved broth, salt, and pepper. Bring to gentle boil, then cover and simmer for 20 min.
Add cooked lamb chunks; simmer on low for an additional 10 min until okra is tender.
Prepare tasha: In a skillet, sauté garlic, coriander, cilantro, and chili in olive oil for 1–2 min. Pour half tasha into stew and simmer 4 min.
Serve stew over vermicelli rice or with pita, topped with reserved tasha and lemon wedges.
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