Bamia bil Lahmeh (Okra and Lamb Stew)
A comforting and flavorful stew featuring tender lamb and okra simmered in a rich tomato-based sauce. This dish is a staple in Syrian cuisine, often served with rice.
🧂 Ingredients
- 700 g Lamb shoulder or leg(cut into 1.5-inch cubes)
- 3 tbsp Olive oil
- 1 large Yellow onion(chopped)
- 6 cloves Garlic(minced)
- 400 g Tomatoes(crushed or diced)
- 3 tbsp Tomato paste
- 500 g Okra(fresh or frozen, trimmed)
- 4 cups Water or lamb broth
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1/2 tsp Turmeric
- to taste Salt
- to taste Black pepper
- 1 tbsp Pomegranate molasses(optional, for tanginess)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the lamb cubes and brown on all sides. Remove lamb and set aside.
- 2
Add chopped onion to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes, tomato paste, ground coriander, cumin, paprika, and turmeric. Cook for 2-3 minutes, stirring constantly.
- 4
Return the browned lamb to the pot. Add water or lamb broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender.
- 5
Add the okra to the stew. If using fresh okra, you can lightly fry it beforehand to reduce sliminess. Stir gently, cover, and simmer for another 20-30 minutes, or until the okra is tender and the sauce has thickened. If using optional pomegranate molasses, stir it in during the last 5 minutes of cooking.
- 6
Taste and adjust seasoning with salt and pepper as needed. Serve hot, traditionally with vermicelli rice or plain white rice.
💡 Pro Tips
- ✓To reduce sliminess in fresh okra, you can lightly fry it in a separate pan until golden brown before adding it to the stew.
- ✓For a richer flavor, use lamb broth instead of water.
- ✓Adjust the amount of spices to your preference. Some recipes call for a pinch of allspice or seven-spice blend.
🔄 Variations
- For a vegetarian version, omit the lamb and use vegetable broth. Add more vegetables like potatoes or carrots.
- Some variations include adding a pinch of cinnamon or allspice for added warmth.