Fresh Okra Lamb Stew Recipe “Bamia”

Lamb, Recipe, Stew
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Okra is a low-carb vegetable that is commonly eaten in the Mediterranean Diet. It is high in vitamins C and K. One cup of okra has ~30 calories, no fat or cholesterol and 2g of fiber. It is slimy in nature, so to reduce it is usually cooked with tomatoes or something else acidic such as vinegar. The recipe below is for a traditional dish called Bamia.

Ingredients:

  • 1 pound of fresh okra, chopped
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 1 pound lamb meat, cubed
  • 2 tablespoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon allspice
  • 1/4 cup lemon juice
  • 1 teaspoon corn starch
  • 1 cup water
  • 4 tomatoes, chopped or 16 ounces tomato sauce


How To:

1. Trim the okra stems. Rinse, drain and dry with a paper towel. Chop into appropriate size.

2. Add 2 teaspoons olive oil to a large stew pan. Add the onion and cook until yellowish color.

3. Add the lamb to the onion and brown on all sides. Add the salt, pepper, and allspice to the meat.

4.  Add water, tomatoes (or tomato sauce) and corn starch. Cover and cook for ~2 hours until the meat is nearly cooked.

5. In a separate frying pan, add the okra, crushed garlic and lemon juice. Cook until okra is lightly brown.

6. Remove okra mix from pan and pour directly onto the lamb stew. Cook for an additional 1 hour.

7. Serve with rice or bread and enjoy!

 

Serves: 6

Tips:

The longer you cook the meat…the more tender it will be. You can  cook it for as little as 1 hour and do step 4 for 40 minutes and step 6 for an additional 20 minutes, but lamb may not be as tender. It will still taste great though :-)

Can substitute lamb for chicken or beef. Can also make this vegetarian and skip out on the meat :-)

Healthier version: you can skip out on frying the okra andd just add directly to the stew.


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14 Responses to “Fresh Okra Lamb Stew Recipe “Bamia””

  1. Parsley SageNo Gravatar Says:

    Very tasty! I grew up on okra when I lived in Oklahoma. Staple dish! This looks healthier and yummier :)

    [Reply]

    Suzy EatsNo Gravatar Reply:

    wow I never knew okra was popular in OK. thanks for sharing!

    [Reply]

  2. briarroseNo Gravatar Says:

    Such a tasty dish. I haven’t used okra in forever. Might have to add this to my shopping list. ;)

    [Reply]

  3. AlessandraNo Gravatar Says:

    I should try with tofu instead of lamb, i like okra!

    Ciao
    A.

    [Reply]

    Suzy EatsNo Gravatar Reply:

    let me know how it turns out with tofu.

    [Reply]

  4. rebeccaNo Gravatar Says:

    lovely recipe we adore okra in our house

    [Reply]

  5. KathleenNo Gravatar Says:

    Oh yum! I love this kind of dish!!!

    [Reply]

  6. TiffanyNo Gravatar Says:

    Okra is super popular here in NC! This is a great twist on the preparations I see here.

    [Reply]

    Suzy EatsNo Gravatar Reply:

    great to know. I would love to see what they do in NC.

    [Reply]

  7. Emily @CleanlinessNo Gravatar Says:

    This is BE-A-U-TIFUL!

    [Reply]

  8. SandraNo Gravatar Says:

    My parents were from Louisiana and okra was a staple in our Creol kitchen. This is a very nice recipe. Isn’t it amazing how food connects all of us?

    [Reply]

  9. KimNo Gravatar Says:

    This recipe looks good! I have never tried Okra this way, I have only had it fried!

    [Reply]

  10. Wills TexasNo Gravatar Says:

    I have only eaten okra fried before now. However I am growing it in my garden this year looking forward to trying this recipe. However I am going to sbustitute beef for the lamb.

    [Reply]

    Suzy EatsNo Gravatar Reply:

    Would love to know how you liked it!

    [Reply]

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