• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Bamieh or Okra Stew

  • Recipe Submitted by on

Category: Lamb/Sheep

 Ingredients List

  • 2 lb Okra, fresh
  • 2 Onions, lg, chopped
  • 2 Garlic cloves
  • 4 tb Butter or oil
  • 2 lb Lamb, beef or veal, cubed
  • 1/2 lb Tomatoes, ripe, sliced
  • 1 tb Tomato paste
  • Salt and pepper
  • 1 Lemon (juice only)


Wash fresh okra and cut off stems. Fry the chopped onions and whole garlic
cloves in butter or oil until both are golden and the garlic is aromatic.
Add the cubed meat and brown all over. THen add the prepared okra and fry
gently for a little while longer. Add the tomatoes, continue to cook for a
few more minutes, and cover with water in which you have diluted the tomato
paste. Season with salt and pepper, and stir well. Bring to a boil and
simmer over low heat 1 1/2 hours or more, until the meat and vegetables are
very tender and the sauce is reduced, adding a little more water if
necessary. Remove from heat, and add juice of one lemon. Stir and serve.

>From "A Book of Middle Eastern Food" by Claudia Roden

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?