Malian Lamb and Okra Stew (Bamia)
A hearty and flavorful stew featuring tender lamb, okra, and a rich tomato-based sauce, often seasoned with aromatic spices. This dish is a comforting staple in Malian cuisine, perfect served over rice.
🧂 Ingredients
- 1 kg Lamb stew meat(bone-in pieces preferred for flavor)
- 400 g Okra(fresh or frozen)
- 2 medium Onions(sliced)
- 4 cloves Garlic(chopped)
- 6 oz Tomato paste
- 1 cup Fresh tomato puree
- 2 tbsp Olive oil
- 1 tsp Turmeric powder
- 1 tbsp Allspice powder
- 1 tbsp Dried lime powder(optional)
- 6 cups Warm water
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sliced onions and sauté until soft and lightly browned.
⏱️ 5-7 minutes - 2
Add the lamb pieces, chopped garlic, turmeric, and allspice powder to the pot. Sauté for another 5 minutes until the meat is lightly browned and fragrant.
⏱️ 5 minutes - 3
Stir in the tomato paste and fresh tomato puree. Cook, stirring constantly, until the oil begins to separate from the sauce.
⏱️ 3-5 minutes - 4
If using, add the dried lime powder and mix well. Add 1 cup of warm water and cook on high heat for at least 15 minutes to further brown the meat and sauce.
⏱️ 15 minutes - 5
Add the okra and the remaining 5 cups of warm water. Season with salt and pepper to taste. Bring to a boil, then reduce heat to medium-low, cover, and simmer for at least 1 hour, or until the lamb is tender.
⏱️ 1 hour+ - 6
Adjust seasoning if necessary. Serve hot, traditionally over steamed white rice.
💡 Pro Tips
- ✓For a richer flavor, use bone-in lamb pieces.
- ✓If using fresh okra, trim the ends and toss with a little oil and salt before adding to the stew.
- ✓Dried lime powder adds a unique tangy flavor, but can be omitted if unavailable.
🔄 Variations
- Add other vegetables like diced tomatoes or bell peppers.
- For a spicier version, add a chopped chili pepper along with the garlic.
- Serve with couscous or a traditional Malian grain like millet.