Bamia — Tender Okra and Lamb Stew in Spiced Tomato Broth
A soul-warming stew of baby okra and fall-apart lamb simmered in a richly spiced tomato and coriander broth. The okra stays whole and silky while the lamb becomes meltingly tender, creating a deeply savory dish that tastes like it has been simmering for days even when it has not.
Ingredients
- 1.5 lbs lamb stew meat (shoulder or leg), cut into 1.5-inch pieces
- 1 lb fresh or frozen baby okra, trimmed
- 1 large yellow onion, diced
- 5 cloves garlic, minced
+ 12 more ingredients
Instructions
Season the lamb pieces generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the lamb in batches until deeply browned on all sides, about 3 minutes per batch. Transfer to a plate.
In the same pot, add the remaining tablespoon of olive oil. Cook the onion over medium heat until softened and golden, about 5 minutes. Add the garlic and cook for 1 minute.
Stir in the coriander, cumin, allspice, and cinnamon. Toast the spices for 30 seconds until fragrant.
Add the tomato paste and stir for 1 minute. Pour in the crushed tomatoes and broth, scraping up any browned bits from the bottom of the pot.
Return the lamb and any accumulated juices to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour until the lamb is nearly tender.
While the lamb stews, prepare the okra. If using fresh okra, toss with 1 tablespoon of lemon juice to help reduce sliminess. If using frozen, thaw and pat dry.
After the hour, add the okra to the stew, gently nestling it into the sauce without stirring too aggressively — you want the okra to stay whole. Cover and simmer for another 25 to 30 minutes until the okra is tender and the lamb is falling apart.
Stir in the remaining lemon juice and most of the cilantro. Taste and adjust seasoning.
Ladle the bamia over steamed rice, garnish with the remaining cilantro, and serve.
Nutrition Estimate
Per serving • Estimated by Blinner AI