Bamieh (Middle Eastern Okra Stew)

Bamieh (Middle Eastern Okra Stew)

9
E A Bowes 0

"A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice."

Ingredients 2 h 20 m {{adjustedServings}} servings 262 cals

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Nutrition

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  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 827 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
  2. Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
  3. Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.
Tips & Tricks
Slow Cooker Beef Stew I

Make this five-star stew in your slow cooker!

Irish Stew

This classic stew is hearty, easy, and delicious.

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Reviews 9

  1. 10 Ratings

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Loren
2/13/2012

Delicious and authentic tasting. My suggestion: Leave in the lamb bones till the end, then remove before serving (they enrich the flavor), and also, add another meat in addition to lamb, such as steak or chicken. There is no need to brown the meat for more than a minute or so, because it cooks enough while simmering in the liquid for the next hour and a half. Also, if you can find it, add a tablespoon of tamarind paste in addition to the tomato paste.. It really boosts the flavor.

KELARJIAN
8/15/2011

I am of Armenian desent and this is very similar to the way "We" make it. Even the name is similar. We don't use the spice that the Arabs do or in much less concentration. Great with rice pilaf and lots of bread and a veggie/pickle platter. Yumm-O!

Sushi4Majdi
4/17/2013

It turned out well! I didn't have lamb on hand but had beef and it was a good substitute for it. I did as someone here suggested and add tamarind paste (I didn't know what the heck to use it for and now I got a reason!) and it added a good flavor to it. This is a stew and not a soup, so if you really wanted it to be more soup like, add a lot more water! Hope I can try this with chicken, hope it'd turn out well without the need to cook for so long!