Persian Lamb and Okra Stew Khoresh Bamieh

Nutriscore Rating: 70/100

Dive into the rich and aromatic flavors of Persian Lamb and Okra Stew, known as Khoresh Bamieh. This comforting dish features tender lamb shoulder slowly simmered with hearty okra, sweet-spiced cinnamon, and tangy tomatoes, creating a perfect balance of savory and zesty notes. Infused with turmeric and optional Persian dried limes (limoo amani) for a distinctive tang, this stew captures the essence of Persian home cooking. Sautéed okra ensures a delightful texture, while a splash of fresh lemon juice brightens the dish just before serving. Pair this mouthwatering stew with steamed basmati rice or warm flatbread for an authentic Persian feast that’s as satisfying as it is flavorful. Perfect for cozy family dinners or an impressive addition to any gathering, this slow-cooked delicacy is a true celebration of Middle Eastern cuisine.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 500 grams Lamb shoulder (cut into 1-2 inch cubes)
• 300 grams Okra (trimmed)
• 1 large Onion (finely chopped)
• 3 cloves Garlic (minced)
• 400 grams Tomatoes (diced or about 1 can of crushed tomatoes)
• 2 tablespoons Tomato paste
• 1 teaspoon Turmeric
• 0.5 teaspoons Ground cinnamon
• 0.5 teaspoons Ground black pepper
• 1.5 teaspoons Salt
• 3 tablespoons Vegetable oil
• 2 cups Water or beef stock
• 1 tablespoon Lemon juice
• 2 whole Persian dried lime (limoo amani), pierced with a fork (optional)

📝 Instructions

13 steps

1. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat.

2. Add the lamb cubes to the pot and sear on all sides until browned. Remove the lamb and set aside.

3. In the same pot, add the remaining 1 tablespoon of oil, then sauté the finely chopped onion until golden, about 5-7 minutes.

4. Add the minced garlic to the pot and cook for 1 minute, until fragrant.

5. Stir in the turmeric, cinnamon, black pepper, and salt, coating the onions and garlic in the spices.

6. Add the tomato paste to the pot and stir well. Cook for 2 minutes to caramelize the paste slightly.

7. Return the lamb to the pot along with the diced tomatoes (or crushed tomatoes) and water or beef stock. If using Persian dried limes, add them now. Stir well, bring to a simmer, then lower the heat.

8. Cover the pot and let the stew simmer gently for about 90 minutes, stirring occasionally, until the lamb is tender.

9. Meanwhile, lightly sauté the trimmed okra in a skillet with a splash of oil over medium heat for about 3-4 minutes. This helps to prevent sliminess during cooking.

10. Add the sautéed okra to the stew and simmer for an additional 20-25 minutes, until the okra is tender but not falling apart.

11. Stir in the lemon juice for brightness and adjust seasoning with more salt or pepper, if needed.

12. Discard the Persian dried limes (if used) before serving.

13. Serve hot with steamed basmati rice or flatbread for the perfect Persian meal.

Nutrition Facts

1 serving (488.5g)

Calories		528
% Daily Value*
Total Fat		39.1 g	50%
	Saturated Fat	14.2 g	71%
	Polyunsaturated Fat	6.4 g
Cholesterol		100 mg	33%
Sodium		836 mg	36%
Total Carbohydrate		17.1 g	6%
	Dietary Fiber	4.9 g	17%
	Total Sugars	6.8 g
Protein		28.3 g	57%
Vitamin D		0.0 mcg	0%
Calcium		121 mg	9%
Iron		3.4 mg	19%
Potassium		911 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.

Source of Calories

Fat: 1402 cal (65.8%%)

Protein: 453 cal (21.3%%)

Carbs: 277 cal (13.0%%)