For a richer flavor, brown the lamb in batches before adding the onions. Feel free to adjust the amount of cinnamon, cumin, and coriander to suit your personal taste. If you prefer a thicker stew, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking. This stew tastes even better the next day, as the flavors have more time to develop.
Bamieh (Middle Eastern Okra Stew)
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PREP TIME20 mins
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COOK TIME1 hrs 35 mins
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TOTAL TIME1 hrs 55 mins
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SERVING8 People
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VIEWS55
Embark on a culinary journey to the heart of the Middle East with Bamieh, a vibrant okra stew brimming with aromatic spices and tender lamb. This dish, inspired by Yemeni traditions, offers a symphony of flavors that deepens with time, making it perfect for savoring as leftovers. Serve over a bed of fluffy basmati rice for a truly authentic experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol54 mg
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Fiber7 g
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Protein22 g
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Saturated Fat2 g
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Sodium779 mg
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Sugar12 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onions, salt, and pepper. Sauté until the onions are softened and lightly golden, about 10 minutes.
02
StepAdd the cubed lamb, ground cinnamon, cumin, coriander, and garlic paste to the pot. Cook, stirring occasionally, until the lamb begins to brown on all sides, approximately 10-15 minutes. Stir in the drained diced tomatoes and tomato paste; continue to cook and stir for another 5 minutes, allowing the flavors to meld.
03
StepDissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the frozen sliced okra. If needed, add additional water to ensure the okra is just covered. Bring the stew to a simmer, then cover and cook for 30 minutes, stirring occasionally to prevent sticking.
04
StepRemove the lid and continue to cook, uncovered, until the lamb is very tender and the stew has reached your desired thickness, about 45 minutes to 1 hour. Stir occasionally.
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Fabiola Cole
Jun 20, 2025I've made this Bamieh recipe several times now, and it's always a hit. The lamb is so tender, and the spices are perfectly balanced.
Jordy Balistreri
Jun 16, 2025The instructions were clear and easy to follow. I'm not an experienced cook, but I was able to make this dish without any problems.
Rozella Macejkovic
May 3, 2025This recipe is amazing! The flavors are so complex and delicious. My family loved it!
Rodrigo Gusikowski
Mar 18, 2025This is now my go-to Bamieh recipe. Thank you for sharing!
Clyde Skiles
Jan 30, 2025I tried this recipe with chickpeas instead of lamb, and it was still fantastic. A great vegetarian option!
Einar Sawayn
Nov 13, 2024I added a pinch of cayenne pepper for a little extra heat, and it was perfect!