Okra (bamya) with lamb

Image

By

Saba Alemayoh

Abstract

Okra was one of the first things my mother learned to cook when she worked in Sudan after fleeing Tigray.  You can leave out the lamb to make this dish vegan.

I recommend making the dilik recipe in bulk as it stores well, but you can reduce the quantity if you prefer. This chilli paste, along with the powdered chilli mix called barbere, is part of many recipes in the food of Tigray.

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