Bamya: The Ultimate Middle Eastern Okra Stew

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Heat 1 tablespoon olive oil in a Dutch oven or heavy pot over medium-high heat.
2. Brown the lamb pieces on all sides for 8–10 minutes, stirring now and then, working in batches so the pan is not crowded.
3. Add 1 teaspoon seven spice and cook for a few minutes more. Remove the lamb and set it aside.
4. In the same pot, heat 1 tablespoon olive oil over medium heat. Sauté the finely chopped onion for about 5 minutes, until translucent.
5. Add the minced garlic and cook until fragrant, taking care not to burn it.
6. Add the chopped cilantro and cook a few minutes to bring out its flavor.
7. Stir in the tomato paste and 1 teaspoon seven spice and cook for 1–2 minutes.
8. Add the frozen small okra straight from the freezer.
9. Pour in the diced tomatoes, then season with the black pepper and some kosher salt. Stir gently and as little as possible from here on so the okra stays whole.
10. Return the seared lamb to the pot, add the water and bring to a simmer. Lower the heat, cover and cook for about 45 minutes to 1 hour, until the meat is tender.
11. Finish with freshly squeezed lemon juice.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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GarlicOnionLemonTomatoTomato pasteLambOkra