Bamieh or Okra Stew
Submitted by dawnma
Tender lamb and fresh okra slow-simmered in a tomato sauce with whole garlic cloves and onions, finished with a bright squeeze of lemon. This Middle Eastern bamieh stew is rich, tangy, and deeply comforting.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsBamieh is one of those dishes that tastes like it took all day, and honestly, the slow simmer is the whole point.
Cubed lamb gets browned with golden onions and whole garlic cloves, then joined by fresh okra and ripe tomatoes in a sauce enriched with tomato paste.
Everything simmers low and slow until the meat falls apart at the touch of a fork and the okra melts into the thick, glossy sauce.
A generous squeeze of lemon juice at the end lifts the whole pot and keeps the richness from getting heavy.
Serve it over steamed rice and let the sauce soak in.
Chef Tips
- Cut only the stems off the okra, not into the pod. Slicing the pods releases the slime. Keeping them whole or trimmed at the cap avoids that issue.
- Brown the meat properly before adding liquid. That sear builds the flavor foundation for the entire stew.
- Simmer gently for at least 90 minutes. Rushing it with higher heat toughens the lamb and leaves the okra undercooked.
- Add the lemon juice off the heat at the very end. Cooking it into the stew dulls the bright, fresh tang you want.
Ingredients
Directions
Wash fresh okra and cut off stems.
Fry the chopped onions and whole garlic cloves in butter or oil until both are golden and the garlic is aromatic.
Add the cubed meat and brown all over.
Then add the prepared okra and fry gently for a little while longer.
Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato paste.
Season with salt and pepper, and stir well.
Bring to a boil and simmer over low heat 1½ hours or more, until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary.
Remove from heat, and add juice of one lemon.
Stir and serve.
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