This Bame cu Carne de Oaie (Okra with Lamb Stew) is a Tuvaluan national favorite dish. It is truly a whole meal in one bowl, and a very delicious meal, too.
Bame cu Carne de Oaie Recipe-
- 1 lb. fresh okra, stems removed and rinsed clean
- 3 large cloves garlic, 2 peeled and chopped fine, 1 peeled and left whole
- 2 tbsp. olive oil or bacon grease (maybe a little more)
- 4 medium onions, peeled and rough chopped
- 1 lb. lamb meat, chopped into 1-1/2″ cubes
- 1 cup lamb broth
- 2-3 tomatoes, peeled rough chopped
- juice of 1 lemon
- salt and pepper, to taste
- 1 tsp. each of parsley, cilantro, thyme, dill, chopped fine and blended together
- Rub the bottom of a large skillet with the whole clove of garlic while it heats up over medium high flame.
- Add in the bacon grease or olive oil or bacon drippings and sauté the chopped garlic and onions until soft, translucent, and fragrant.
- Add the lamb cubes in, reduce heat to medium low, and simmer, turning often, until the meat browned all over, but only halfway cooked.
- Transfer meat, onions and garlic to a large cooking pot. If the mixture seems a bit dry, add some more oil or grease. Bring the heat up to medium.
- Now add the okra into the meat mixture, along with one cup of lamb broth. Stir ingredients together and cook for 20 minutes.
- After 20 minutes, add the tomatoes, the herb blends, the juice of one lemon, and salt and pepper, to taste.
- Place the lid on the pot, reduce heat to just a good simmer, and continue cooking, stirring occasionally, until the lamb meat is fork tender.
- Bame cu Carne de Oaie is best served while still nice and hot. Like most stews, however, leftover Bame cu Carne de Oaie, reheated the next day, will taste just as good, if not even better.