Jordanian Bamia bi Lahmeh
Lamb and okra in passata with measured recovered broth and separately allocated fats.
Preparation: 20 min · Cooking: 1 hr 30 min · Total: 2 hr 10 min · 2 servings
Ingredients
- 200 g Trimmed fresh okra
- 200 g Raw boneless stewing lamb, 2–3 cm cubes
- Peeled garlic cloves — 3
- 0.5 tsp Ground coriander
- 300 ml Plain passata, not concentrated tomato paste
- 1 tbsp Vegetable oil for lamb
- 1 tbsp Vegetable oil for okra
- 1 tsp Vegetable oil for garlic-coriander finish
- 500 ml Initial lamb braising water; recovered broth is derived from this
- 100 ml Hot adjustment water, maximum if needed; record actual use (optional)
- Salt, to taste
- Ground black pepper, to taste
Instructions
Trim and separate raw meat tools
Trim okra caps without opening the pods. Cut lamb into 2–3 cm cubes and chop garlic. Keep raw lamb tools separate from washed vegetables and clean serving tools. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Trim okra caps without opening the pods. Cut lamb into 2–3 cm cubes and chop garlic. Keep raw lamb tools separate from washed vegetables and clean serving tools.
Braise lamb until nearly tender
Sear lamb in its 1 tbsp oil over medium heat, add 500 ml initial water, salt and pepper and skim. Cover and simmer low, checking from 60 minutes until nearly fork-tender. Use and record measured reserve water if the braise needs it.
Sear lamb in its 1 tbsp oil over medium heat, add 500 ml initial water, salt and pepper and skim. Cover and simmer low, checking from 60 minutes until nearly fork-tender. Use and record measured reserve water if the braise needs it.
Braise lamb until nearly tender: 3600 seconds
Measure recovered broth
Measure 300 ml recovered broth FROM the initial braise and reserve surplus outside this recipe. If short, use the up-to-100 ml measured reserve to reach 300 ml; it is shared with any earlier top-up. Record extra beyond that allowance for review. Do not add another independent 300 ml broth.
Measure 300 ml recovered broth FROM the initial braise and reserve surplus outside this recipe. If short, use the up-to-100 ml measured reserve to reach 300 ml; it is shared with any earlier top-up. Record extra beyond that allowance for review. Do not add another independent 300 ml broth.
Pan-cook okra separately
Heat the separate 1 tbsp okra oil over medium heat and pan-cook okra from 4 minutes, turning gently. Only the measured 1 tbsp oil is used; this does not guarantee zero mucilage.
Heat the separate 1 tbsp okra oil over medium heat and pan-cook okra from 4 minutes, turning gently. Only the measured 1 tbsp oil is used; this does not guarantee zero mucilage.
Pan-cook okra separately: 240 seconds
Simmer the assembled stew
Combine lamb, okra, 300 ml plain passata and the 300 ml measured recovered broth. Simmer covered over low heat from 20 minutes. Passata is strained tomato, not concentrated paste.
Combine lamb, okra, 300 ml plain passata and the 300 ml measured recovered broth. Simmer covered over low heat from 20 minutes. Passata is strained tomato, not concentrated paste.
Simmer the assembled stew: 1200 seconds
Prepare the garlic finish
Gently heat 3 garlic cloves and 0.5 tsp coriander in the separately measured 1 tsp oil over low heat from 30 seconds, up to roughly 60 seconds until fragrant, not burnt. Stir into the stew.
Gently heat 3 garlic cloves and 0.5 tsp coriander in the separately measured 1 tsp oil over low heat from 30 seconds, up to roughly 60 seconds until fragrant, not burnt. Stir into the stew.
Prepare the garlic finish: 30 seconds
Finish until tender and hot
Simmer uncovered from 5 minutes until lamb and okra are tender and the finished stew reaches selected 74°C throughout. Whole lamb minimum guidance is 63°C plus 3 minutes rest, not a tenderness guarantee. Rice is an optional separate accompaniment, not an input here.
Simmer uncovered from 5 minutes until lamb and okra are tender and the finished stew reaches selected 74°C throughout. Whole lamb minimum guidance is 63°C plus 3 minutes rest, not a tenderness guarantee. Rice is an optional separate accompaniment, not an input here.
Finish until tender and hot: 300 seconds
Cool in shallow portions
Refrigerate shallow portions promptly within 2 hours at 4°C or colder, or within 1 hour above 32°C. Use within 2 days and reheat once to 74°C throughout.
Refrigerate shallow portions promptly within 2 hours at 4°C or colder, or within 1 hour above 32°C. Use within 2 days and reheat once to 74°C throughout.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Refrigerate covered at 4°C or colder and use within 2 days, never beyond earlier ingredient use-by limits. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; surface warmth alone is insufficient.
About this recipe
Lamb and okra in passata with measured recovered broth and separately allocated fats.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.