Bamia (Okra and Lamb Stew)
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.
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
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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.
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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.
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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.
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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.
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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.
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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.