Middle Eastern Lamb and Okra Stew Bamia Stew
Warm your soul with this traditional Middle Eastern Lamb and Okra Stew, also known as Bamia Stew, a hearty and aromatic dish that showcases rich flavors and authentic ingredients. Tender cubes of lamb are slow-simmered with fresh okra, a medley of warming spices like cumin, cinnamon, and allspice, and a luscious tomato-based broth. The result is a comforting, one-pot meal perfect for family dinners or special occasions. Finished with a splash of zesty lemon juice and garnished with vibrant parsley, this recipe pairs beautifully with fluffy white rice or warm flatbread to soak up every bit of the flavorful sauce. Ideal for lovers of Middle Eastern cuisine or those seeking a unique twist on stew, this dish offers a deliciously satisfying balance of tangy, earthy, and savory notes in every bite.
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Recipe Information
Ingredients
- 500 grams lamb shoulder or shank (cut into cubes)
- 3 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 300 grams fresh okra (trimmed)
- 400 grams diced tomatoes (canned or fresh)
- 2 tablespoons tomato paste
- 750 milliliters beef or lamb stock
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 0.5 teaspoons ground allspice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 3 tablespoons chopped parsley (for garnish)
- cooked white rice or flatbread (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the lamb cubes with salt and pepper, then brown them in the pot on all sides. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground coriander, cumin, cinnamon, and allspice to the pot. Stir to coat the onions and garlic with the spices.
Return the browned lamb to the pot. Add the diced tomatoes, tomato paste, and stock, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 60 minutes, stirring occasionally.
While the stew simmers, prepare the okra by trimming the ends if not already done.
After the stew has simmered for an hour, add the okra to the pot. Stir gently to combine.
Continue to simmer the stew, uncovered, for an additional 30 minutes, or until the lamb is tender and the okra is cooked through.
Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Serve the stew hot, garnished with chopped parsley. Accompany with cooked white rice or warm flatbread for a complete meal.
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6260 mg | 272% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 30.3 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4089 mg | 87% | |
*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.
