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Bamya Bil Lahme (Egyptian Okra Meat Stew)

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"Bamya bil lahme originated in Egypt thousands of years ago. It is made with lamb or beef. This is the recipe as taught to me by my Egyptian mother-in-law while I was living in Egypt. This recipe is a one-pot recipe, making it quicker and easier to prepare than other stove-to-oven methods. Serve with Egyptian or other short-grain rice."
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1 h 55 m servings 388
Original recipe yields 6 servings


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  1. Melt 4 tablespoons butter in a large stockpot over medium-high heat. Cook lamb in small batches, turning constantly, until browned on all sides, about 10 minutes.
  2. Add onions to the lamb and saute until translucent, 8 to 10 minutes. Add beef stock, chopped tomato, tomato paste, garlic, cumin, and coriander; stir well. Season with salt and pepper. Cover tightly and reduce heat. Simmer until meat is tender, adding more water if stew becomes too dry, 45 minutes to 1 hour.
  3. Rinse okra in cool water. Poke holes into okra to help absorb liquid. Add to the stew. Pour lemon juice over okra to reduce their slimy texture.
  4. Simmer on low until okra is soft and stew is thickened, 30 to 45 minutes more.


  • Cook's Note:
  • Use 6 tablespoons olive oil instead of the butter if preferred.

Nutrition Facts

Per Serving: 388 calories; 24.4 17.6 27.3 106 548 Full nutrition

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