Entree: Bosnia and Herzegovina – Central Culinary Region – Bamija (Slow-simmered okra and lamb stew in a tomato and onion base)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) fresh okra, trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 14 oz (400 g) canned diced tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef or lamb stock
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 bay leaf
- 1 tbsp (15 ml) lemon juice
- Fresh parsley, chopped

Instructions

1. Heat oil in a heavy pot over medium-high heat. Season the lamb pieces with salt and pepper and brown in batches until well-colored; transfer browned pieces to a plate.
2. Reduce heat to medium, add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and paprika and cook 1 minute until fragrant.
3. Stir in tomato paste and canned tomatoes, scraping up any browned bits. Return the lamb to the pot, add stock and bay leaf, bring to a simmer, then reduce heat to low, cover, and cook gently for 45 minutes.
4. Add the trimmed okra to the stew, stir gently, and continue to simmer uncovered for another 20–30 minutes until lamb and okra are tender and sauce has thickened to a stew consistency.
5. Stir in lemon juice, adjust seasoning with salt and pepper, remove the bay leaf, and sprinkle with chopped parsley before serving.