Bamieh (Middle Eastern Okra Stew)

Ingredients

• 2 tablespoons vegetable oil
• 2 large onions , chopped
• salt and ground black pepper to taste
• 2 pounds cubed lamb stew meat
• 3 tablespoons ground cinnamon
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• 1.5 tablespoons garlic paste
• 5 cans diced tomatoes , 14.5 ounce
• 1.5 tablespoons tomato paste
• 2 beefs bouillon cubes
• 4 cups boiling water
• 2 pounds frozen sliced okra

Instructions

1. 1

   Heat vegetable oil in a large pot over medium heat. Stir in onion, salt, and black pepper; cook and stir until onion has softened and turned a light golden brown, about 10 minutes.

2. 2

   Add lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat, stirring occasionally, until lamb starts to brown, 10 to 15 minutes. Stir in tomatoes and tomato paste; cook and stir for another 5 minutes.

3. 3

   Dissolve beef bouillon cubes in 4 cups boiling water. Pour broth into the pot with lamb and stir in okra. If necessary, add water to cover okra. Cover and simmer for 30 minutes, stirring occasionally.

4. 4

   Remove the cover and cook until lamb is very tender and stew reaches desired thickness, 45 minutes to 1 hour