Entree: Syria – Euphrates Valley – بامية باللحم ➤ Bamiya bi-lahm (Okra and lamb stew in spiced tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) lamb shoulder, cut into 1-inch pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) beef or lamb stock (or water)
- 1 lb (450 g) fresh okra, trimmed
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1 bay leaf
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro or parsley, chopped

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat. Season the lamb pieces with 1/2 tsp salt and 1/4 tsp pepper and brown in batches until well seared on all sides, about 4–5 minutes per batch; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil, then sauté the chopped onion until soft and translucent, about 6–8 minutes. Add the garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant and the paste darkens slightly.
3. Stir in the crushed tomatoes, stock, ground coriander, cumin, paprika, bay leaf, and the remaining salt and pepper. Return browned lamb to the pot, bring to a simmer, then cover and cook gently for 45–60 minutes until the lamb is nearly tender.
4. Add the trimmed okra to the stew, stir to combine, and continue to simmer uncovered for 15–20 minutes until okra is tender and stew has slightly thickened. Skim any excess oil if desired.
5. Remove from heat, stir in lemon juice and chopped cilantro or parsley. Adjust seasoning and serve hot with rice or flatbread.