Ingredients with Measurements:
- 1 lb. lamb, cut into cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz.) diced tomatoes
- 1 lb. okra, trimmed and sliced
- 1 cup long-grain rice
- 2 cups water
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 2 tbsp. olive oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the diced tomatoes, okra, salt, black pepper, cumin, coriander, cinnamon, and allspice. Stir to combine.
5. Add the rice and water. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer for 25-30 minutes, or until the rice is cooked and the lamb is tender.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 15g
Carbohydrates: 45g
Protein: 28g
Sodium: 650mg
Sugar: 5g
Fiber: 7g
Substitutions for ingredients:
- Chicken or beef can be substituted for lamb.
- Fresh tomatoes can be substituted for canned tomatoes.
- Frozen okra can be substituted for fresh okra.
Variations:
- Add chopped bell peppers for extra flavor and nutrition.
- Use brown rice instead of white rice for a healthier option.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Trim the okra carefully to avoid a slimy texture.
- Use a wooden spoon to stir the mixture to avoid breaking up the okra.
- Add more water if needed to prevent the mixture from sticking to the pot.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Pita bread
- Hummus
- Greek salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Tabbouleh salad
Troubleshooting advice:
- If the mixture is too dry, add more water.
- If the mixture is too wet, remove the lid and simmer for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Bamia is a traditional Middle Eastern dish that is popular in many countries, including Lebanon, Syria, and Egypt.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve hot as a main dish.
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Region: Middle Eastern