Instructions:

1. Prepare the Okra:

   • Trim the tops and tails of the okra pods and cut them into 1-inch pieces. You can leave them whole if they are small.

2. Saute the Onions and Garlic:

   • Heat the vegetable oil in a large, deep skillet or pot over medium heat.
   • Add the chopped onion and minced garlic. Sauté until they become translucent and fragrant, about 3-4 minutes.

3. Add Tomatoes and Spices:

   • Add the diced tomatoes to the skillet and cook for another 2-3 minutes until they start to soften.
   • Stir in the ground coriander, ground cumin, paprika, cayenne pepper, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to bloom and mix with the tomatoes.

4. Add Okra and Water:

   • Add the prepared okra pieces to the skillet and stir well to coat them with the tomato and spice mixture.
   • Pour in the 2 cups of water, and give everything a gentle stir.

5. Simmer and Cook:

   • Cover the skillet or pot and reduce the heat to low. Let the stew simmer for about 20-25 minutes, or until the okra is tender and the stew has thickened slightly. Stir occasionally.

6. Adjust Seasoning and Add Lemon Juice:

   • Taste the stew and adjust the seasoning with more salt, pepper, or cayenne if needed.
   • Squeeze the juice of one lemon over the stew and stir to incorporate. The lemon adds a bright and tangy flavor to the dish.

7. Serve:

   • Once the okra is tender, and the flavors have melded together, the bamya is ready to serve.
   • Serve hot, either over cooked rice or with pieces of Egyptian bread on the side.