Summary

Ingredients

• 1 glass okra pods, small, drained approx. 380 g
• 500 g lamb or youn beef
• 3 large tomato (s)
• 2 large onions
• 3 clove (s) garlic
• 1 packet tomato (s), strained, optionally also /2
• 1 small a glass water
• 1 large lemon
• Oil, neutral
• salt
• some tomato paste

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Instructions

1. Peel the onion and cut into small cubes. To dice tomatoes. Peel the garlic and finely chop or press.
2. Cut the meat into strips.
3. Heat some oil in a saucepan and fry the onions until golden brown. Add the garlic and fry briefly. Add the meat and fry. Add the tomatoes and fry them. Bring to the boil once, then pour the tomatoes and the water into the pot. Reduce the heat and simmer for about half an hour until the meat is through and tender.
4. Squeeze the lemon, add the juice with the salt and tomato paste to the saucepan and let it simmer again, covered. After about five minutes, add the drained okra to the pot and cook for another 10 to 15 minutes.
5. Rice goes well with it.
6. The recipe comes from my grandma, we always ate it like that in Iraq.
7. Tip:
8. The okra must not be overcooked, so it is better to cook too short rather than too long, and please do not overcook fresh okra either!
9. It tastes sour and that`s how it should be, Bamia is a simple dish that is only seasoned with lemon and salt. Anything else would not be authentic.
10. It is very warm. So don`t forget to drink.