Bamieh Okra and Lamb Middle East Palestine
Transport your taste buds to the heart of the Middle East with this authentic Palestinian dish, Bamieh (Okra and Lamb). This hearty, slow-cooked stew combines tender, bone-in lamb with vibrant okra, simmered in a rich tomato-based sauce infused with warm spices like cinnamon, coriander, and allspice. Perfectly balanced with a touch of garlic and onion, this recipe uses fresh or frozen okra and highlights the traditional flavors of Palestinian cuisine. Ideal for special family meals or festive gatherings, this dish is best served over fluffy white rice or alongside warm flatbread to soak up every drop of the flavorful broth. Whether you’re looking for a comforting classic or a taste of Middle Eastern heritage, this Bamieh recipe promises to delight your palate with every bite.
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Recipe Information
Ingredients
- 1 kg lamb (bone-in, shoulder or shank preferred)
- 500 g okra (fresh or frozen, trimmed if fresh)
- 1 onion (large, finely chopped)
- 4 garlic cloves (minced)
- 400 g crushed tomatoes (canned or fresh puree)
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 1.5 liters water or broth
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 0.5 tsp allspice
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh cilantro (chopped, optional for garnish)
Instructions
1. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the lamb pieces and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Brown the lamb on all sides (about 6-8 minutes). Remove the lamb and set it aside.
2. In the same pot, add 1 additional tablespoon of olive oil. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the tomato paste, ground coriander, ground cinnamon, and allspice. Cook the spices and paste for 1-2 minutes to develop flavor.
4. Add the crushed tomatoes to the pot. Stir well, then return the browned lamb pieces to the pot. Pour in the water or broth, ensuring the lamb is mostly covered with liquid. Increase the heat and bring to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and allow the stew to simmer for 90 minutes. Stir occasionally, skimming off any foam or excess fat that appears on the surface.
6. While the lamb is simmering, prepare the okra. If using fresh okra, trim the stems without cutting into the pods to avoid sliminess. If using frozen okra, rinse and drain well.
7. After 90 minutes, add the okra to the pot. Stir gently to combine with the lamb and sauce. Cover and simmer for an additional 30 minutes until the okra is tender and the lamb is fall-off-the-bone tender.
8. Taste the stew and adjust seasoning with additional salt and pepper if needed.
9. Serve the Bamieh hot over white rice or with warm flatbread. Garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 4.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
