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Okra & Lamb Stew
Bamia Wroz
- Serves
2–4
- Difficulty
Easy
By Amoul Oakes
Published 2008
For this dish I find using frozen Okra either from Egypt or Turkey a better option than fresh Okra, as the larger Okras have an unpleasant texture.
Ingredients
500 grams 1 kg 3
Method
Cut the meat into 2-inch square chunks. Place in a deep pot and cover with water. Bring to a boil and remove the foam that collects on the top. When this is done, add the cinnamon sticks, salt and black pepper and leave on a medium heat until the meat is tender. Add the tinned tomatoes and since the water will have reduced, add the
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