I make this stew in the oven, but you can also do it on the stovetop. I use homemade baharat seasoning in this dish (Lebanese seven spice), but I’ve also included the ratio of ground spices below if you don’t have time to make some or don’t have any on hand. Even reheated the day after, the texture of the okra remains crisp and not unpleasantly slimy, promise. The okra is also added about 20-30 minutes before serving, so it has just enough time to cook and soak up the flavour and not enough time to become overcooked and mushy / gelatinous. Even my ten-year-old who I can’t get to eat courgette (zucchini) will quite happily eat the okra in this stew, which should tell you something! Bamieh bil lahme, topped with fresh coriander. Baby okra tends to be less ‘slimy’ than larger okra, and the acidity of the tomato sauce also keeps the slime factor at bay. All of the ingredients can come from frozen / tinned goods – I keep meat in the freezer (typically I buy lamb when it goes on sale, since it is quite expensive in America, and freeze in smaller portions), a 1 pound bag of frozen baby okra (easily found in your local Middle Eastern supermarket), and tinned crushed tomatoes. Traditionally we serve it with rice ( riz bi sh’arieh, or rice with vermicelli) and a basic salad dressed with lemon juice and olive oil, and fresh warm bread. If you prefer to use fresh, you absolutely can, just find the smallest pods that you can and rub any fuzz off of them with a towel. This is a staple winter meal for us, and since okra is obviously not in season, bagged frozen baby okra is used in this dish. Bamieh is simply the Arabic word for okra – and this stew can be made bil lahme – or with meat (as I’ve done here), or without – which makes it completely vegan. It’s simple, scrumptious, and filled with all the nutrients your body craves.Okra is one of those vegetables that people tend to have strong feelings about, and I am among the okra lovers of the world. While traditionally served with vermicelli rice pilaf, feel free to enjoy this Bamyeh Okra and Lamb Stew recipe with couscous, brown rice, or even quinoa. Finally, season it with salt and add some freshly chopped coriander for an added burst of freshness. Once the lamb is ready, pour in some passata sauce, return the fried okra to the pot, and allow everything to simmer until the okra is tender. Next, add some diced lamb to the pot and cook it until it’s perfectly browned. Then, sauté some diced onions, crushed garlic, and fresh chili in a separate pot. To start, fry up fresh or frozen okra until it’s crispy. By incorporating okra into this recipe, you’re not only enhancing the flavour but also adding to its nutritional value. Additionally, it’s low in calories and high in antioxidants, making it an excellent addition to any diet. But did you know that the star ingredient in this recipe, okra, is also loaded with nutrients? Okra is a fantastic source of fiber, vitamin C, and folate, all of which are essential for good health. Are you in search of a tasty and wholesome dish that’s easy to make? Look no further than Bamyeh, the Lamb and Okra Stew recipe! This dish packs a punch of flavour that’s perfect for any meal of the day.
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