Bamia (Okra and Lamb Stew)

Name: Bamia (Okra and Lamb Stew)
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 1/2 lbs boneless lamb shoulder, cut into 1.5-inch cubes; 1 lb fresh or frozen whole okra, tops trimmed; 1 large yellow onion, finely diced; 6 garlic cloves, minced; 28 oz crushed tomatoes; 2 tbsp tomato paste; 1/4 cup olive oil; 1 tsp ground allspice; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1/2 tsp black pepper; 2 tsp kosher salt; 2 tbsp fresh lemon juice; 1/4 cup fresh cilantro, chopped

A beloved Levantine stew of tender lamb and whole okra pods simmered in a tangy tomato sauce fragrant with coriander and allspice, typically served over rice or with flatbread.

120 minMediumServes 4420 cal/serving

Middle EasternDinnerStovetopStandardHigh ProteinLow CarbDairy-FreeGluten-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 1/2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
1 lb fresh or frozen whole okra, tops trimmed
1 large yellow onion, finely diced
6 garlic cloves, minced
28 oz crushed tomatoes
2 tbsp tomato paste
1/4 cup olive oil
1 tsp ground allspice
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp black pepper
2 tsp kosher salt
2 tbsp fresh lemon juice
1/4 cup fresh cilantro, chopped

Instructions

1

Pat the 1 1/2 lbs cut into 1.5-inch cubes boneless lamb shoulder pieces dry with paper towels. Season with 2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground allspice, 1 tsp ground coriander, and 1/2 tsp ground cinnamon.
2

Heat the 1/4 cup olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lamb in batches until deeply seared on all sides, about 3-4 minutes per side. Remove and set aside.
3

Reduce heat to medium. In the same pot, cook the 1 large finely diced yellow onion until softened and translucent, about 5 minutes. Add the 6 minced garlic cloves and 2 tbsp tomato paste and cook, stirring, for 1 minute.
4

Return the browned lamb to the pot. Add the 28 oz crushed tomatoes and 1 cup of water. Stir to combine, bring to a boil, then reduce to a gentle simmer. Cover and cook until the lamb is fork-tender and reaches an internal temperature of at least 190°F (88°C) for maximum tenderness, about 40-45 minutes.
5

Add the 1 lb tops trimmed fresh or frozen whole okra to the stew, nestling the pods into the sauce. Simmer uncovered until the okra is just tender but still holds its shape, about 10-12 minutes. Do not over-stir to avoid breaking up the okra.
6

Stir in the 2 tbsp fresh lemon juice, taste, and adjust salt if needed. Ladle into bowls, garnish with 1/4 cup chopped fresh cilantro, and serve over rice or with flatbread.

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Questions

How much time should I plan for Bamia (Okra and Lamb Stew)?

As written, 120 minutes: 60 of prep and 60 of cooking. The longest single stretch is step 4 (45 minutes): "Cover and cook until the lamb is fork-tender and reaches an internal temperature of at least 190°F (88°C) for maximum tenderness, about 40-45 minutes."

What internal temperature should Bamia (Okra and Lamb Stew) reach?

For Bamia (Okra and Lamb Stew), the target internal temperature is 190 F (about 90 C), given in step 4. A probe thermometer removes the guesswork.

Can I skip the searing in Bamia (Okra and Lamb Stew)?

Step 2 reads: "Brown the lamb in batches until deeply seared on all sides, about 3-4 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of allspice in Bamia (Okra and Lamb Stew)?

The entry for Bamia (Okra and Lamb Stew) calls for 1 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Is Bamia (Okra and Lamb Stew) keto-friendly?

A serving of Bamia (Okra and Lamb Stew) carries 18 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Can I freeze Bamia (Okra and Lamb Stew)?

Yes. Refrigerate what is left of Bamia (Okra and Lamb Stew) within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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