Saudi Okra Stew with Meat Bamia
Savor the rich, aromatic flavors of the Middle East with this hearty Saudi Okra Stew with Meat (Bamia). Tender chunks of lamb or beef are slow-simmered to perfection in a spiced tomato-based broth, complemented by melt-in-your-mouth okra and infused with warm notes of cinnamon, coriander, and cumin. Enhanced with a splash of zesty lemon juice and optionally garnished with fresh cilantro, this traditional dish strikes the perfect balance between bold and comforting flavors. Ideal for a cozy family dinner, it pairs beautifully with steamed white rice or soft flatbread for a wholesome, satisfying meal. With its irresistible blend of spices and nourishing ingredients, this one-pot wonder is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 500 grams lamb or beef stew meat, cut into cubes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 1.5 teaspoons salt
- 1 cinnamon stick
- 2 tablespoons tomato paste
- 400 grams chopped tomatoes (fresh or canned)
- 3 cups water
- 300 grams okra, trimmed
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté until softened and lightly golden, about 5 minutes.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the meat cubes to the pot and brown them on all sides, about 7-10 minutes.
Sprinkle in the ground coriander, cumin, black pepper, and salt. Stir well to coat the meat with the spices.
Place the cinnamon stick in the pot, then add the tomato paste. Cook the tomato paste for 2-3 minutes, stirring, to develop its flavor.
Pour in the chopped tomatoes and water. Stir to combine, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the meat is tender.
Add the okra to the pot, gently stirring to submerge them in the sauce. Simmer uncovered for 20-25 minutes, or until the okra is cooked but still holds its shape.
Adjust seasoning with additional salt, if needed, and stir in the lemon juice towards the end of cooking.
Remove the cinnamon stick before serving. Garnish the stew with fresh chopped cilantro if desired.
Serve hot with steamed white rice or fresh flatbread for a complete meal.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 960 mg | 20% | |
*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.
