Bamia

Description
Okra stew

Ingredients

 * 300 g (10 oz) lamb chops and boneless lamb cubes
 * 500 g (1 lb 2 oz) frozen okra (ready trimmed)
 * 4 whole peeled garlic cloves
 * 1½ teaspoons salt
 * ½ teaspoon black pepper
 * 100 g (4 oz) dry tamarind
 * 2 tablespoons tomato purée
 * 400 g (14 oz) can chopped tomatoes
 * 1 tablespoon oil, for frying
 * 1.2 litre (2 pints) boiling water

Directions

 * 1) Break up the dry tamarind in small pieces, place in a large bowl and add 300ml (½ pint) of boiling water.
 * 2) Set aside to soak.
 * 3) If using fresh okra, trim top and tail, wash and soak in cold water for 5 minutes.
 * 4) Next drain and set aside.
 * 5) Trim and wash meat, then place in a medium saucepan and cover with boiling water (meat must be completely covered).
 * 6) Boil for 5 minutes.
 * 7) Drain meat and discard water.
 * 8) In a medium saucepan, fry garlic cloves on medium heat with meat for 1 – 2 minutes, until garlic is slightly brown.
 * 9) Now add 900ml (1½ pints) of boiling water, cover pan and boil on medium heat for 30 minutes.
 * 10) Strain the liquid of the tamarind through a sieve, pressing hard to extract as much juice from the pulp as possible.
 * 11) Discard the stones.
 * 12) Pour 300ml (½ pint) of tamarind juice, then add tomato purée, chopped tomatoes, salt, pepper and okra to the pan.
 * 13) Cover and boil for 5 minutes.
 * 14) Next lower heat and simmer for 30 minutes.
 * 15) Stirring gently after 15 minutes, making sure not to break the pods.