Entree: Iran – Persian Gulf Coast – خورشت بامیه ➤ Khoresht-e Bāmieh (Okra and lamb stew braised in a tangy tomato-tamarind broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 25 min

Total 1 hr 40 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) chunks
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1.5 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 3 cups (720 ml) water or low-sodium beef/chicken stock
- 2 tbsp (30 g) tamarind paste (or to taste)
- 12 oz (340 g) okra, trimmed (remove stems; keep whole or halved if large)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 ml) lemon juice, or to taste
- 1 tbsp (15 g) granulated sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium heat. Add the sliced onion and cook until golden and softened, about 8–10 minutes.
2. Add the lamb chunks and increase heat to medium-high. Brown the lamb on all sides, 6–8 minutes. Sprinkle in turmeric, black pepper, and 1 tsp (5 g) salt; stir to coat.
3. Stir in tomato paste and cook 2 minutes to deepen its flavor. Add crushed tomatoes and 3 cups (720 ml) water or stock. Bring to a simmer, reduce heat to low, cover partially, and simmer gently for 45–60 minutes, until lamb is nearly tender. Skim any excess foam.
4. While lamb simmers, heat remaining 1 tbsp (15 ml) oil in a skillet over medium-high. Add trimmed okra and sauté until lightly browned and slightly crisp, 6–8 minutes; set aside. This reduces sliminess and adds flavor.
5. Once lamb is nearly tender, dissolve tamarind paste in 2 tbsp (30 ml) warm water, then add to the pot along with minced garlic. Add the sautéed okra to the stew. Simmer uncovered for another 15–20 minutes until okra is tender and flavors have melded.
6. Taste and adjust seasoning with lemon juice, additional salt, and 1 tbsp (15 g) sugar if needed to balance acidity. The stew should be tangy but balanced.
7. Garnish with chopped cilantro or parsley and serve hot with steamed basmati rice.