Lebanese Okra Lamb Stew

Lebanese Okra with Lamb (Bamieh)

A classic Middle Eastern comfort dish with tomatoes, lamb and tender okra

Serves 3–4

Prep Time 15 minutes

Cook Time 30–40 minutes

Ingredients

• 2 medium onions
• 3 to 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 3 tomatoes or 1 tin canned tomatoes
• 300 g okra, fresh or frozen
• 1/4 cup chopped coriander
• Juice of half a lemon
• 3 tablespoons olive oil
• 200 g diced lamb
• 2 teaspoons salt
• 1/2 to 1 tablespoon Lebanese seven spice or allspice
• 2 to 3 cups water

Method

1. Add olive oil to a pot then add onions. Stir for five minutes until softened then add garlic.
2. Add lamb and sear the outside. It will remain uncooked inside.
3. Add seven spice and salt. Mix for one minute.
4. Add tomatoes then stir for two minutes. Add tomato paste and stir for another minute.
5. Add okra and water. Bring to a simmer, place a lid on, reduce heat and cook for at least 20 minutes. Add water if needed.
6. Adjust seasoning then turn off heat and stir in coriander.
7. Serve with Lebanese bread or rice. Finish with fresh lemon juice.

Watch it being made

🎥 Watch the YouTube Short
📸 Watch on Instagram

Tips

• Frozen okra works perfectly and does not need thawing.
• For richer flavour, brown the lamb for a little longer before adding the spices.
• Serve with rice or warm Lebanese bread for the best experience.

Storage

Keeps in the fridge for up to 3 days. Reheat gently on the stove. Freezes well for up to 2 months.