Sudanese Bayma

Bamya is a comforting Sudanese stew made with tender okra simmered in a rich, spiced tomato-based broth, often cooked with lamb or beef. Slow-cooked until silky and deeply flavourful, it’s a beloved home dish known for its warmth, depth, and the way it brings people together around the table, traditionally enjoyed with rice, kisra, or bread.

Ingredients

500g lamb shoulder or leg, cut into cubes

1000g Lamb meat

300g Lamb bones

70g Garlic

525g Onions

715g Tomatos

30g Tomato Paste

750g Okura

2 tbsp Gee

1 tsp Garlic Powder

2 tsp Salt

1 tsp Pepper

1/2 tsp Turmeric

5 Whole Cardamon

1/2 tsp Cumin

2 cups Water 

Instructions

1. Season the meat

 Add Gee to a large hot pot and a medium hot pot. Add lamb to the larger pot and season with garlic powder, turmeric, onion powder, cumin, cardamon (cook on high for 8 mins then lower to medium) after 8 mins, add garlic.

2. Heat the pan

In the medium pot add onions to soften then tomatoes and garlic - cook for 10 mins then add tomato pasta and blend. Add 6 cups of water to the meat after 10 mins. 

3. Add in the meat

Once veggies are blended, add sauce to the meat pot, after it comes to a boil add in your frozen (or fresh) bamya. Let this cook on low for 3-4 hour to bring the flavours together.

4. Serve

Serve on top of rice or with a side of Nann.