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Hearty and Flavourful Bamiah Stew

Okra stew, also known as Bamiah Stew, is a hearty and flavourful dish that originates from the Middle East and North Africa.

This dish features tender and succulent lamb shanks slow-cooked in a tomato-based sauce with spices and okra. The combination of savoury lamb, tangy tomatoes, and the unique texture of okra makes for a delicious and comforting meal. It’s a perfect choice for a family dinner or a special occasion. This hearty and comforting Middle Eastern dish is perfect for cooler months, for a cozy family dinner and especially for Iftar during Ramadan. Serve it with Vermicelli rice on the side.

Basic Ingredients for Bamiah Stew

Lamb Shanks: The star ingredient of this dish. It provides the rich and savory flavour that makes this dish so special.

Okra: Adds texture and flavour to the stew. Make sure to slice them thinly and evenly for even cooking.

Aromatics: Bay leaf, cinnamon stick, onion, green chili, and garlic are the aromatics used in this recipe. They add depth and flavour to the dish.

Spices: Coriander and cardamom provide a warm and earthy flavour that complements the lamb and okra.

Tomato Paste and Diced Tomatoes: The base of the sauce gives the stew its tangy and rich tomato flavor.

Beef Stock: Adds depth of flavour to the stew.

alternative ingredients

Instead of lamb shanks, you can use neck of lamb or lamb cubes. I usually prefer lamb shanks for dinner parties and lamb cubes or weekday meals.

Serving Tips for Bamiah Stew

  • This recipe makes a great protein star for lunch or dinner.
  • Serve with either Calrose and vermicelli rice or bread on the side.
  • Serve while hot for the best results.
  • Garnish with a lemon cut into wedges and some fresh parsley.

storage tips

  • Keep cooked Bamiah stew in an airtight container in the refrigerator. This will help it remain fresh and stop bacteria from growing.
  • If you plan on freezing your Bamiah stew, transfer it into a freezer-safe container or plastic bag before placing it into the freezer. This will prevent it from absorbing any unwanted flavors or odors.
  • When reheating your frozen Bamiah stew, make sure to do so in a pan on the stovetop. Avoid using the microwave as this can cause parts of the dish to become rubbery or tough.

Bamiah(Okra) Stew (Full Video)

Bamiah Stew

Servings: 1
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients 

  • 3-4 tbsp vegetable oil
  • 3-4 pieces lamb shank
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 large red onions, chopped
  • 1 green chili, remove seeds, and finely chop
  • 3 tsp minced garlic
  • 1 tbsp ground coriander
  • 1/2 tsp ground cardamom
  • 2 tsp tomato paste
  • 2 cans diced tomatoes
  • 500 ml beef stock
  • 500 g okra, sliced
  • 8-10 garlic cloves
  • lemon juice to taste
  • Salt and pepper to taste

Instructions

  • Season the lamb shanks with black pepper. In a large cast iron pot, heat the vegetable oil on high heat.  Brown the lamb shanks in batches, make sure all sides have been sealed, and keep them on the side. 
  • In the same pot add a couple of tablespoons of vegetable oil, chopped onion, cinnamon stick, and bay leaf; saute the onions until they have softened and have a translucent color.   Add the green chiles and the garlic and cook for another 2 minutes, stirring often. 
  • Return the meat and any juices to the pot, add the coriander, cardamom, tomato paste, and some salt, and mix well. Let this cook for a minute, then add the chopped tomatoes and beef stock. Bring to a gentle simmer and taste for salt. Cover the pot and cook for at least 90 minutes, or until the meat has softened.
  • Thaw the frozen okra for about 15 minutes.  In a shallow frying pot, heat up vegetable oil for frying. Deep fry the baby okra for about 8-10 minutes on medium heat until slightly crispy and light golden brown. Set aside until use.  Deep fry the garlic cloves and keep them to the side.
  • When the meat is tender, add the fried okra, fried garlic, and lemon juice. Simmer for about 15 more minutes and season with black pepper to taste. Serve with rice. 

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