Lebanese lamb and okra stew, known as bamieh, is built on a small number of ingredients cooked slowly until everything comes together properly. The lamb becomes tender, the tomato thickens into a sauce, and the okra absorbs all of that flavour.
There are variations from household to household, but the structure stays the same. Lamb, okra and tomato, finished with garlic and coriander and balanced with lemon at the end. This version keeps things simple and traditional, using fresh okra while it’s in season.
If you’re building out a Lebanese-style menu at home, this fits in easily alongside dishes like kofta, Lebanese stewed green beans or Lebanese chicken and rice. Even something like toum on the side, or namoura to finish, rounds things out into a meal that feels complete without being overcomplicated.
Why You’ll Love This
- A traditional Lebanese lamb and okra stew
- Clear, straightforward ingredients
- Deep, slow-cooked flavour
- Works well as a make-ahead dish
- A strong addition to a Lebanese recipe collection
👉 Watch how to make it here:
What Is Bamieh?
Bamieh is a Middle Eastern okra stew found across the region. In Lebanese cooking, it is most commonly made with lamb or beef, along with tomato, garlic and coriander.
The garlic and coriander added at the end is what defines the dish and gives it its distinct flavour.
Ingredients Explained
Lamb shoulder
Boneless lamb shoulder is ideal. It becomes tender during the long simmer and gives the stew depth.
Okra (fresh or frozen)
Both are commonly used. If using fresh, choose small, firm pods and trim them carefully so they stay intact during cooking.
Onion and garlic
Form the base of the stew, with additional garlic added at the end for flavour.
Tomato paste and crushed tomatoes
Create the body of the sauce and need time to cook out properly.
Coriander (cilantro)
Cooked briefly with garlic and stirred through at the end.
Allspice and cinnamon
Used lightly to add warmth without dominating.
Lemon juice
Added at the end to balance the dish.
Serving Suggestions
Serve with Lebanese flatbread to scoop up the sauce, or alongside rice for a more substantial meal.’
Pro Tips
- Give the lamb time — if it’s not soft enough to break apart easily, it’s not ready
- Cut the lamb into larger chunks for better texture
- Trim the okra carefully so the pods stay intact
- Don’t skip frying the okra — it improves both texture and flavour
- Keep the simmer low and steady
- Add lemon gradually to balance the dish
FAQs
Can I use frozen okra instead of fresh?
Yes, frozen okra works very well and is commonly used.
Why is my okra slimy?
Okra naturally releases mucilage. Frying it first, keeping the pods intact and cooking it in a tomato-based sauce helps reduce this.
How do I know when the lamb is ready?
It should be very tender and easy to break apart with a spoon. If it still feels firm, keep cooking and check every 20 minutes.
Can I make this ahead of time?
Yes, and it’s often better the next day once the flavours have settled.
Can I use a different cut of lamb?
Lamb shoulder is best, but lamb neck or shanks can also be used with a longer cooking time.
What should I serve it with?
Lebanese flatbread or rice both work well, depending on how you want to serve it.
Final Thoughts
By the time it’s ready, the lamb is soft enough to fall apart, the tomato has thickened into a proper sauce, and the okra has taken on all that flavour without losing its shape. Then the garlic and coriander hit right at the end — sharp, savoury and unmistakable.
This is the kind of dish where the sauce is the best part, so make sure there’s something on the table to soak it up.
Lebanese Lamb and Okra Stew (Bamieh)
Equipment
- Heavy-based pot or Dutch oven
- large frying pan
- Small frying pan
- sharp knife
- Wooden spoon
Ingredients
- 800 g boneless lamb shoulder cut into large chunks
- 2 tablespoons olive oil
- 1 brown onion finely diced
- 4 garlic cloves crushed
- 2 tablespoons tomato paste
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 x 400 g tin crushed tomatoes
- 500 ml water or chicken stock
- 400 g fresh okra
- Salt to taste
For the garlic and coriander finish
- 2 tablespoons olive oil
- 3 garlic cloves finely crushed
- 1 cup fresh coriander roughly chopped
To finish
- Juice of 1/2 to 1 lemon
Instructions
- Heat olive oil in a heavy-based pot over medium-high heat. Season the lamb lightly with salt, then brown in batches for 3–4 minutes per side until well coloured. Remove and set aside.
- Reduce heat to medium. Add onion and cook for 6–8 minutes until soft and lightly golden. Add garlic, tomato paste, allspice and cinnamon and cook for 1–2 minutes, stirring constantly.
- Return the lamb to the pot. Add crushed tomatoes and water or chicken stock. Stir, scraping the bottom of the pot. Bring to a gentle simmer, cover and cook on low heat for 2 to 2½ hours, or until the lamb is very tender and can be easily broken apart with a spoon. If still firm, continue cooking and check every 20 minutes.
- Using a small knife, trim around the stem of each okra to remove the tough top, without cutting into the pod or slicing it open.
- Heat a frying pan over medium-high heat with a little olive oil. Add okra in a single layer and cook for 5–8 minutes until lightly browned, turning occasionally.
- Once the lamb is tender, add the okra to the pot. Simmer uncovered for 20–30 minutes until the okra is tender and the sauce has thickened slightly. Stir gently.
- In a small pan, heat olive oil over medium heat. Add garlic and cook for 20–30 seconds (do not brown). Add coriander and cook for 1–2 minutes, stirring.
- Stir the garlic and coriander mixture into the stew. Add lemon juice to taste, starting with half a lemon. Adjust seasoning and serve hot.
Notes
Nutrition
Discover more from Three Friends Cook
Subscribe to get the latest posts sent to your email.