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Bamieh (Middle Eastern Okra Stew)
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Prep Time:
20 minutes
20 minutes
Cook Time:
95 minutes
95 minutes
Total Time:
115 minutes
115 minutes
Yemeni-inspired lamb and okra stew in spicy tomato broth.
Ingredients:
- 1.5 teaspoons ground coriander
- salt and ground black pepper to taste
- 2 pounds cubed lamb stew meat
- 3 tablespoons ground cinnamon
- 1.5 teaspoons ground cumin
- 1.5 tablespoons garlic paste
- 5 (14.5 ounce) cans diced tomatoes, drained
- 1.5 tablespoons tomato paste
- 2 beef bouillon cubes
- 4 cups boiling water
- 2 pounds frozen sliced okra
Instructions:
- In a large pot over medium heat, warm vegetable oil. Add onion, salt, and black pepper, and sauté until the onion is soft and golden brown, around 10 minutes.
- Introduce succulent lamb, fragrant cinnamon, flavorful cumin, aromatic coriander, and zesty garlic paste into the pan. Sear over medium heat, occasionally agitating, until the lamb develops a golden hue, about 10 to 15 minutes. Mix in tomatoes and tomato paste; continue to cook and stir for an additional 5 minutes.
- In a pot, dissolve beef bouillon cubes in 4 cups of boiling water. Pour the flavorful broth over the lamb, add in the okra, and adjust water level to cover the okra if needed. Simmer covered for 30 minutes, giving it an occasional stir.
- Uncover and simmer until the lamb is melt-in-your-mouth tender and the stew reaches your preferred thickness, usually around 45 minutes to 1 hour.