Spiced Lamb and Okra Stew (Bamia)
This rich and aromatic Spiced Lamb and Okra Stew, known in Arabic as 'Bamia', is a beloved dish that showcases the vibrant flavors of the Middle East. Authentically prepared with tender chunks of lamb, the stew combines the nutty essence of baby okra, the freshness of ripe tomatoes, and fragrant spices such as cumin and coriander. The addition of tangy lemon juice brightens the dish and complements the savory elements beautifully. Traditionally served with fluffy rice, this hearty stew is perfect for family gatherings or comforting weeknight dinners, bringing a taste of heritage to your table.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Baby Okra
600 g (Trimmed and washed)
Boneless Lamb
400 g (Cut into small chunks)
Oil or Butter
4-5 tablespoons (For cooking)
Onions
2 (Chopped)
Tomatoes
700 g (Seeded and chopped)
Garlic Cloves
2-3 (Crushed)
Cumin Powder
1 teaspoon
Coriander Powder
1 teaspoon
Lemon Juice
125 ml
Salt
To taste
Fresh Coriander
1 bunch (Roughly chopped)
Instructions
1
Begin by trimming the tops of the baby okras and wash them thoroughly under cold water. Place them in a colander to drain excess water.
2
In a large saucepan or Dutch oven, heat the oil or butter over medium-high heat. Add the lamb chunks and brown them on all sides for about 5-7 minutes.
3
Once the lamb is browned, stir in the chopped onions and crushed garlic. Sauté until the onions become translucent and start to caramelize, approximately 5-8 minutes.
4
Add the seeded and chopped tomatoes to the pan, stirring continuously until they break down and the mixture becomes saucy, about 10-15 minutes.
5
Sprinkle in the cumin powder, coriander powder, and salt. Stir well to combine all ingredients and enhance the flavors.
6
Pour enough water into the pan to cover the meat—approximately 7-8 cups. Stir to mix everything together, then bring to a boil.
7
Once boiling, gently fold in the trimmed okras and reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 2 hours until the lamb is fork-tender and the sauce has thickened.
8
Towards the end of cooking, add the lemon juice and chopped coriander, stirring carefully to avoid mashing the okras. Allow it to simmer for an additional 5 minutes.
9
Remove from heat and let it sit for a few moments before serving. This lamb and okra stew pairs wonderfully with fluffy rice, perfect for soaking up the rich flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Bamia?
Bamia is a traditional Middle Eastern stew made with tender lamb and okra in a spiced tomato base.
What are the primary flavors in this lamb and okra stew?
The dish features savory lamb, nutty baby okra, fresh tomatoes, and aromatic spices like cumin and coriander, finished with tangy lemon juice.
How many ingredients are needed for this recipe?
There are 11 main ingredients including baby okra, boneless lamb, onions, tomatoes, garlic, and various spices.
What type of meat is used in authentic Bamia?
This recipe uses 400 grams of boneless lamb cut into small chunks.
How should I prepare the okra for this stew?
Trim the tops of the baby okras, wash them thoroughly under cold water, and drain them well before cooking.
How long does it take to cook the lamb until it is tender?
The stew should simmer on low heat for approximately 2 hours to ensure the lamb is fork-tender.
What spices are used to season the Spiced Lamb and Okra Stew?
The recipe calls for one teaspoon each of cumin powder and coriander powder, along with salt to taste.
Why is lemon juice added to the stew?
Lemon juice is added towards the end of cooking to brighten the dish and balance the rich, savory flavors.
What is the best way to serve Bamia?
It is traditionally served with fluffy rice, which is perfect for soaking up the aromatic tomato sauce.
Can I use butter instead of oil for browning the meat?
Yes, you can use either 4-5 tablespoons of oil or butter to brown the lamb chunks.
How should the tomatoes be prepared?
You should use 700 grams of tomatoes that have been seeded and chopped.
When do I add the fresh coriander?
One bunch of roughly chopped fresh coriander should be added during the last 5 minutes of simmering.
How much water is required for the stew base?
You will need approximately 7-8 cups of water, or enough to completely cover the meat in the pan.
What is the first step in cooking the lamb?
The first step is browning the lamb chunks in oil or butter over medium-high heat for 5-7 minutes.
How do I know when the onions and garlic are ready?
Sauté them until the onions become translucent and just begin to caramelize, which takes about 5-8 minutes.
Should the okra be cooked at the same time as the meat?
No, the okra is added after the water has been brought to a boil, and then simmered with the meat for the duration of the 2 hours.
Does this recipe use fresh or dried okra?
The recipe specifies 600 grams of baby okra, which are typically used fresh or frozen.
Can I substitute the boneless lamb?
While lamb is traditional for Bamia, you could substitute with beef chunks, though cooking times may vary slightly.
Is this dish considered a healthy option?
Yes, it is a protein-rich stew featuring fresh vegetables like okra and tomatoes with heart-healthy spices.
What type of pot should I use for this recipe?
A large saucepan or a heavy-bottomed Dutch oven is recommended for even heat distribution during the long simmer.
How many onions are required?
The recipe calls for two chopped onions.
How much garlic is used in the stew?
The recipe uses 2-3 crushed garlic cloves for a fragrant flavor profile.
Why should I let the stew sit before serving?
Letting the stew sit for a few moments after removing from heat allows the flavors to settle and the sauce to reach the perfect consistency.
Is the okra mashed in this recipe?
No, you should stir carefully at the end to avoid mashing the okras, keeping them whole for texture.
What makes the tomato mixture become saucy?
Cooking the seeded and chopped tomatoes for 10-15 minutes while stirring continuously helps them break down into a sauce.
How much lemon juice is included?
The recipe uses 125 ml of lemon juice.
What are the main tags associated with this recipe?
Tags include Middle Eastern, lamb stew, bamia, okra, comfort food, and savory.
Is this recipe suitable for weeknight dinners?
Yes, while it simmers for 2 hours, the preparation is straightforward, making it great for a comforting family meal.
What gives the dish its heritage taste?
The combination of traditional Middle Eastern ingredients like okra, lamb, and a specific blend of cumin and coriander creates its heritage flavor.
Can I adjust the salt level?
Yes, salt is added 'to taste' to ensure the seasoning meets your personal preference.