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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Recipe Summary

prep:
20 mins
cook:
1 hr 35 mins
total:
1 hr 55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

388 calories; protein 27.3g 55% DV; carbohydrates 17.6g 6% DV; fat 24.4g 38% DV; cholesterol 106.3mg 35% DV; sodium 547.8mg 22% DV. Full Nutrition
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