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Loading...A beloved Egyptian home-cooked classic, this slow-simmered lamb and okra stew is gently spiced with coriander and brightened with tomato and lemon. Whole okra pods are braised until silky but still intact, soaking up the savory lamb juices for a deeply comforting dish traditionally served over rice or with warm pita.
Prep Time20 mins
Cook Time75 mins
Total Time95 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 24 gFat
- 8 gSaturated Fat
- 22 gCarbs
- 7 gFiber
- 9 gSugar
- 38 gProtein
- 720 mgSodium
- 1120 mgPotassium
- 140 mgCalcium
- 5.2 mgIron
- 36 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the Lamb
- 1.5 lbs (700 g) lamb shoulder, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 bay leaf
- 3 cups (720 ml) beef or lamb stock
For the Okra and Sauce
- 1 lb (450 g) fresh small okra, stems trimmed only (do not slice)
- 2 cups chopped ripe tomatoes (fresh or canned)
- 1 tbsp tomato paste
- 2 tbsp fresh lemon juice
- 1 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 3 tbsp chopped fresh coriander (cilantro), plus extra for garnish
Directions
- Pat the lamb cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a heavy pot or Dutch oven over medium-high heat and brown the lamb in batches until deeply caramelized on all sides, about 6 minutes per batch; transfer to a plate.
- Reduce heat to medium and add the chopped onion to the same pot. Cook, stirring often, until soft and golden, about 7 minutes, then stir in the garlic, ground coriander, cumin, and cinnamon and toast for 1 minute until fragrant.
- Add 2 tablespoons tomato paste and stir into the onions for 1 minute to deepen its flavor. Return the lamb and any juices to the pot along with the stock, chopped tomatoes, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes until the lamb is fork-tender.
- While the lamb simmers, rinse the okra pods and pat them completely dry. Trim only the tough stem caps without cutting into the pods themselves to keep them whole and minimize sliminess.
- Stir the second tablespoon of tomato paste into the stew along with the whole okra pods. Cover and continue to simmer gently for 25 to 30 minutes, turning the okra once halfway through, until the pods are tender but still hold their shape.
- Remove the bay leaf. Stir in the fresh lemon juice and chopped coriander, taste, and adjust salt and pepper. Simmer uncovered for 2 minutes to slightly thicken the sauce, then ladle into shallow bowls.
- Garnish with extra fresh coriander and serve hot over Egyptian basmati rice, vermicelli rice, or with warm pita bread for soaking up the rich tomato-laced broth.
Cook’s Notes
- Always leave the okra pods whole and trim only the caps; slicing releases the mucilaginous sap that can make the stew slimy.
- Pat the okra completely dry before adding it to the pot; moisture encourages gumminess.
- A splash of lemon juice or a small splash of vinegar at the end helps cut any residual slip and brightens the whole dish.
- If using frozen okra, add it directly from the freezer without thawing to preserve its structure during cooking.
- Bamia tastes even better the next day, so consider making it a day ahead and reheating gently before serving.
