Sweet and Sour Lamb With Okra (Bamia)

Ingredients

• 2 pounds boneless shank or shoulder lamb, cut into 1- to 1 1/2-inch cubes
• Freshly ground black pepper and salt to taste
• 1 small chopped onion
• Dash turmeric
• 3 ½ cups water
• 3 large stalks celery, sliced
• 1 pound fresh okra, washed and trimmed
• 2 heaping tablespoons tomato paste
• 6 tablespoons lemon juice
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped celery leaves
• ½ cup coarsely chopped fresh mint
• 3 tablespoons sugar or to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    783 calories; 78 grams fat; 40 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 8 grams protein; 87 milligrams cholesterol; 316 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Sprinkle lamb cubes with pepper. Cover with cold water and bring to boil. Boil 15 to 20 minutes. Drain and rinse lamb in cold water.
2. Return to pot with onion. Sprinkle turmeric over lamb and add a few dashes of pepper. Pour in 3 cups cold water. Cover partially and cook over medium heat about one hour, until lamb is cooked about half way.
3. Add celery stalks and cook another 45 minutes to one hour, adding additional water, if necessary, to cover three-quarters of the meat.
4. Add okra and tomato paste. When mixture begins to boil add lemon juice and season with salt. Add additional water, if necessary. Cook 15 minutes longer.
5. Stir in parsley, celery leaves and mint; simmer partially covered for 15 minutes longer.
6. Add sugar and cook a few minutes longer. Serve over rice.

• Dish may be prepared ahead, refrigerated until serving time and reheated.

2 hours