Print & Share This Recipe!
Savor the rich flavors of Bamia, a Middle Eastern okra stew featuring tender lamb, aromatic spices, and crispy-fried okra. Slow-cooked to perfection, this dish is a true comfort food. Serve over rice or vermicelli for an extra layer of deliciousness.
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 1 hour & 15 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 lb lamb shoulder (cut into small pieces) | |
| 1 lb okra (trimmed, washed, and pat dry) | |
| 2 ½ cups fresh tomato sauce (or two cans of tomatoes sauce) | |
| 2 tablespoons tomato base dissolved with 1 ½ cup of warm water | |
| 10 cloves garlic minced (extra five cloves minced separately) | |
| 1 jalapeno diced (optionally) | |
| 1 sweet onion (chopped) | |
| 1 tablespoon turmeric | |
| 2 teaspoons cumin | |
| 2 teaspoons allspice | |
| 2 teaspoons salt | |
| 2 teaspoons black pepper | |
| 1 tablespoon flour | |
| 1 cup olive oil (plus four tablespoons more) | |
| ¼ cup fresh cilantro (chopped fine) | |
| 2 tablespoons fresh lemon juice |
Preparation
1
Prep the Okra
In a small bowl, toss the okra with 1 tablespoon of flour to lightly coat. Shake off any excess flour—this helps reduce sliminess during cooking while preserving the okra’s texture.
In a small bowl, toss the okra with 1 tablespoon of flour to lightly coat. Shake off any excess flour—this helps reduce sliminess during cooking while preserving the okra’s texture.
2
Fry the Okra & Brown the Lamb
In a medium pan, heat 1 cup of olive oil over medium-high heat. Lightly fry the floured okra until golden brown, then transfer to a plate lined with paper towels to drain excess oil. In a large pot, heat 2 tablespoons of olive oil over medium-high. Add the lamb pieces and sear for about 5 minutes per side, until browned. Add the chopped onion, garlic, and jalapeño, stirring to combine and begin building the aromatic base of the stew.
In a medium pan, heat 1 cup of olive oil over medium-high heat. Lightly fry the floured okra until golden brown, then transfer to a plate lined with paper towels to drain excess oil. In a large pot, heat 2 tablespoons of olive oil over medium-high. Add the lamb pieces and sear for about 5 minutes per side, until browned. Add the chopped onion, garlic, and jalapeño, stirring to combine and begin building the aromatic base of the stew.
3
Build the Stew Base & Simmer
Add the spices—cumin, allspice, turmeric, salt, and black pepper—to the lamb-onion mixture. Stir well to coat everything evenly. Next, add the tomato sauce, followed by a tomato paste and water mixture (mix tomato paste with a bit of water beforehand for easy blending). Stir thoroughly to combine. Bring the stew to a gentle boil, then reduce the heat to medium-low. Cover and let it simmer for about 1 hour, or until the lamb is tender and infused with flavor. Once the lamb is fully cooked, add the fried okra to the stew. Bring everything to a brief boil for a couple of minutes, allowing the flavors to meld.
Add the spices—cumin, allspice, turmeric, salt, and black pepper—to the lamb-onion mixture. Stir well to coat everything evenly. Next, add the tomato sauce, followed by a tomato paste and water mixture (mix tomato paste with a bit of water beforehand for easy blending). Stir thoroughly to combine. Bring the stew to a gentle boil, then reduce the heat to medium-low. Cover and let it simmer for about 1 hour, or until the lamb is tender and infused with flavor. Once the lamb is fully cooked, add the fried okra to the stew. Bring everything to a brief boil for a couple of minutes, allowing the flavors to meld.
4
Add the Garlic-Cilantro Finish & Serve
In a small pan over high heat, heat 2 tablespoons of olive oil. Add the minced garlic, chopped cilantro, and a splash of lemon juice. Cook just until sizzling and fragrant—about 30 seconds to 1 minute. Pour this aromatic mixture directly into the stew and gently stir to combine. This brightens the dish and adds a final burst of flavor. Serve your delicious okra stew with lamb (Bamia) warm over fluffy rice—and enjoy every comforting bite!
In a small pan over high heat, heat 2 tablespoons of olive oil. Add the minced garlic, chopped cilantro, and a splash of lemon juice. Cook just until sizzling and fragrant—about 30 seconds to 1 minute. Pour this aromatic mixture directly into the stew and gently stir to combine. This brightens the dish and adds a final burst of flavor. Serve your delicious okra stew with lamb (Bamia) warm over fluffy rice—and enjoy every comforting bite!