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Yemeni Lamb and Okra Stew
Bamia bil Lahm
A hearty and flavorful stew featuring tender lamb and okra simmered in a rich tomato-based sauce with aromatic Yemeni spices. This dish is a comforting staple, often served with rice or flatbread.
🧂 Zutaten
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 500 g Okra(fresh or frozen, trimmed)
- 2 large Onions(finely chopped)
- 6 cloves Garlic(minced)
- 400 g Tomatoes(crushed or pureed)
- 1 bunch Coriander(chopped, divided)
- 3 tbsp Olive oil
- 1.5 tsp Ground cumin
- 1.5 tsp Ground coriander
- 1 tsp Turmeric powder
- 0.5 tsp Cayenne pepper(or to taste)
- to taste Salt
- to taste Black pepper
- 2 cups Water or lamb broth
👨🍳 Zubereitung
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
- 2
Add the chopped onions to the same pot and sauté until softened and lightly browned, about 8-10 minutes.
- 3
Add the minced garlic and half of the chopped coriander. Cook for another minute until fragrant.
- 4
Stir in the ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 30 seconds until fragrant.
- 5
Return the browned lamb to the pot. Add the crushed tomatoes and water or lamb broth. Season with salt and black pepper.
- 6
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the lamb is tender.
- 7
Add the prepared okra to the stew. Stir gently, cover, and continue to simmer for another 20-30 minutes, or until the okra is tender and the sauce has thickened.
- 8
Stir in the remaining chopped coriander just before serving. Adjust seasoning if necessary.
💡 Profitipps
- ✓To prevent okra from becoming too slimy, you can lightly sauté it separately before adding it to the stew.
- ✓For a deeper flavor, marinate the lamb overnight with the spices.
- ✓Serve hot with Yemeni flatbread (khubz) or steamed rice.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add diced potatoes or carrots along with the okra for a heartier stew.
- A pinch of fenugreek powder can be added for a more traditional Yemeni flavor.