Bamia (بامية) – Okra Stew with Lamb
This Bamia (بامية) recipe is a hearty okra stew featuring tender lamb ribs or shoulder pieces, cooked with fresh garlic, onion, tomato, and small-sized okra (preferably size zero for best texture). Finished with a hint of lemon and fresh coriander, it’s a flavorful and comforting dish perfect with rice or flatbread.
Bamia (بامية) – Okra Stew with Lamb
Bamia is a flavorful okra stew made with tender lamb, garlic, onion, and tomatoes, simmered until perfectly rich and comforting. This version uses size-zero okra for the best texture and appearance, and is finished with lemon juice and fresh coriander. It’s a classic Middle Eastern comfort food that pairs beautifully with rice or bread—perfect for a hearty family meal.
- 500 g lamb ribs or shoulder (cut into medium pieces)
- 2 tbsp oil (vegetable or olive)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 500 g okra (trimmed)
- 2 medium tomatoes (chopped)
- 1 cup tomato juice (or blended fresh tomato)
- Salt to taste
- Juice of 1 lemon
- 1/4 cup chopped fresh coriander (optional, for garnish)
Cook the Lamb:
- In a large pot, heat oil. Add lamb pieces, chopped onion, and minced garlic. Stir occasionally until meat is browned and onion softens.
Add Okra:
- Add trimmed size-zero okra to the pot. Lightly sauté until it begins to soften.
Add Tomatoes:
- Stir in the chopped tomatoes and tomato juice. Bring to a gentle boil.
Lemon & Simmer:
- Add lemon juice and reduce the heat. Cover and simmer for 40–50 minutes until lamb is fully tender and the stew thickens. Add a splash of water if needed.
Finish & Serve:
- Add salt to taste. Just before serving, garnish with fresh coriander (optional). Serve hot with white rice or flatbread.
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Use size zero okra for the best taste and texture. Larger okra may become too soft.
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You can use lamb bones with some fat for deeper flavor.
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Adjust lemon to taste—some prefer it more tangy.