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Bamieh (Middle Eastern Okra Stew)

Rated as 4.38 out of 5 Stars
1

"A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice."
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Ingredients

2 h 20 m servings 262
Original recipe yields 8 servings

Directions

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  1. Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
  2. Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
  3. Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 262 calories; 8.3 22.6 21.6 53 779 Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious and authentic tasting. My suggestion: Leave in the lamb bones till the end, then remove before serving (they enrich the flavor), and also, add another meat in addition to lamb, such as...

Most helpful critical review

It was easy to make! I even made my own garlic paste. It smelled so amazing but unfortunately it wasn't near as tasty as it smelled. It looked great and the texture was spot on. I was disappoint...

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Delicious and authentic tasting. My suggestion: Leave in the lamb bones till the end, then remove before serving (they enrich the flavor), and also, add another meat in addition to lamb, such as...

I am of Armenian desent and this is very similar to the way "We" make it. Even the name is similar. We don't use the spice that the Arabs do or in much less concentration. Great with rice pilaf ...

It turned out well! I didn't have lamb on hand but had beef and it was a good substitute for it. I did as someone here suggested and add tamarind paste (I didn't know what the heck to use it for...

I used beef because that is what I had, and served it over rice. Delicious.

My husband who is Palestinian loved this. My only changes were that I used 1 can of diced tomatoes instead of 5 and I used diced tomatoes with chili peppers because my husband likes it real spi...

Amazing. I served it over Injera (Ethiopian bread).

It was easy to make! I even made my own garlic paste. It smelled so amazing but unfortunately it wasn't near as tasty as it smelled. It looked great and the texture was spot on. I was disappoint...

Deeeelicious! I made it and it was such a comfort food for me. Next time I will cut down on the spices, specially the cinnamon. I also added the juice of one lemon. I heard this reduces the "sli...

I made this without lamb/meat (I know what you're thinking- but I'm on a college student budget), and once the spices do their thing and you have this a day after you make it, this dish is amazi...