Lebanese Lamb and Okra Stew (Bamieh)
Traditional Lebanese lamb and okra stew with tomato, garlic and coriander. Slow-cooked until tender and finished with lemon.
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Servings: 6 people
Calories: 234kcal
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
Trim the okra carefully to keep the pods intact — cutting straight across the top can make the stew slimy.
Frozen okra can be used instead of fresh.
The stew tastes even better the next day.
Nutrition
Calories: 234kcal | Carbohydrates: 9g | Protein: 19g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 54mg | Sodium: 112mg | Potassium: 554mg | Fiber: 3g | Sugar: 2g | Vitamin A: 742IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 2mg