Entree: Palestine – National Cuisine – بامية ➤ Bamiya (Stewed okra and lamb simmered in a spiced tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.54 cm) cubes
- 1 lb (450 g) fresh okra, stems trimmed
- 1 large onion, chopped (about 8 oz (225 g))
- 3 tbsp (45 ml) olive oil
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 1/2 cups (360 ml) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) water or lamb broth
- 1 lemon, juiced (about 2 tbsp (30 ml))
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 1/2 tsp (8 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- 1/2 tsp (1 g) sugar (optional, to balance acidity)

Show original ingredient measurements

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch cubes
- 1 lb (450 g) fresh okra, stems trimmed
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 tbsp (45 ml) olive oil
- 3 cloves garlic, minced (about 9 g)
- 1 1/2 cups (360 ml) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) water or lamb broth
- 1 lemon, juiced (about 2 tbsp / 30 ml)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 1/2 tsp (8 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- 1/2 tsp (1 g) sugar (optional, to balance acidity)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the 1 lb (454 g) lamb cubes dry and season with a pinch of salt and pepper. Heat 3 tbsp (45 ml) olive oil in a heavy pot over medium-high heat. Brown the lamb in batches until well-seared on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the chopped 1 large onion (about 8 oz (225 g)) to the pot and sauté until soft and golden, about 6–8 minutes. Add 3 cloves (5/16 oz (9 g)) minced garlic and cook 1 minute until fragrant.
3. Stir in 2 tbsp (30 g) tomato paste, 1 tsp (2 g) ground cumin, and 1 tsp (2 g) ground coriander; cook 1–2 minutes to deepen the flavors.
4. Return the browned lamb to the pot. Add 1 1/2 cups (360 ml) crushed tomatoes and 2 cups (480 ml) water or broth. Bring to a simmer, cover, and cook gently for 30–40 minutes until the lamb is nearly tender.
5. Add the 1 lb (450 g) trimmed fresh okra to the stew along with the juice of 1 lemon (about 2 tbsp (30 ml)). Stir gently to combine, then simmer uncovered for 15–20 minutes until the okra is tender but not mushy and the sauce has thickened. Add 1/2 tsp (1 g) sugar if needed to balance acidity.
6. Taste and adjust seasoning with 1 1/2 tsp (8 g) salt and 1/2 tsp (1 g) black pepper as needed. Garnish with 1/4 cup (15 g) chopped cilantro or parsley and serve hot over rice or with warm flatbread.

1. Pat the 1 lb (454 g) lamb cubes dry and season with a pinch of salt and pepper. Heat 3 tbsp (45 ml) olive oil in a heavy pot over medium-high heat. Brown the lamb in batches until well-seared on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the chopped 1 large onion (about 8 oz / 225 g) to the pot and sauté until soft and golden, about 6–8 minutes. Add 3 cloves (9 g) minced garlic and cook 1 minute until fragrant.
3. Stir in 2 tbsp (30 g) tomato paste, 1 tsp (2 g) ground cumin, and 1 tsp (2 g) ground coriander; cook 1–2 minutes to deepen the flavors.
4. Return the browned lamb to the pot. Add 1 1/2 cups (360 ml) crushed tomatoes and 2 cups (480 ml) water or broth. Bring to a simmer, cover, and cook gently for 30–40 minutes until the lamb is nearly tender.
5. Add the 1 lb (450 g) trimmed fresh okra to the stew along with the juice of 1 lemon (about 2 tbsp / 30 ml). Stir gently to combine, then simmer uncovered for 15–20 minutes until the okra is tender but not mushy and the sauce has thickened. Add 1/2 tsp (1 g) sugar if needed to balance acidity.
6. Taste and adjust seasoning with 1 1/2 tsp (8 g) salt and 1/2 tsp (1 g) black pepper as needed. Garnish with 1/4 cup (15 g) chopped cilantro or parsley and serve hot over rice or with warm flatbread.