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Bamieh bil Lahme
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5 from 1 vote

Bamieh bil Lahme (Syrian Okra Stew)

This hearty stew features meat (beef or lamb) and baby okra, with warming spices.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: Egyptian, Lebanese, Palestinian, Syrian
Keyword: 7 spice, bamieh, beef, hummus with meat, lamb, lebanese, okra, stew, syrian
Servings: 6 people
Author: The Elegant Economist

Equipment

  • Large (4+ quart) Dutch oven or cooking pot with lid

Ingredients

  • 1 Tbsp olive oil
  • 2 lbs lamb (or beef) stew meat, cut into bite-sized pieces (900g)
  • 2 medium yellow onions, roughly chopped
  • 6 cloves garlic, roughly chopped
  • Tbsp baharat (Lebanese seven spice) (or: 2 tsp cinnamon, 2 tsp allspice, 2 tsp cumin, 1 tsp coriander, ½ tsp black pepper, pinch of cardamom, pinch of cloves)
  • ½ tsp fine sea salt
  • ½ tsp garlic powder (I like the roasted garlic powder from the Spice House)
  • 2 cups beef broth
  • 28 ounce tin of crushed tomatoes (790g)
  • 1 Tbsp pomegranate molasses
  • 1 pound frozen baby okra (450g)
  • small handful fresh coriander (cilantro), chopped (for garnish, optional)

Instructions

  • Preheat your oven to 300°F (150°C).
  • In a large Dutch oven or cooking pot add your olive oil and heat over medium high heat on the stove. Once the oil is shimmering add your meat and sear for several minutes. Turn the heat down to medium and add your onions, stirring to combine, and cooking for 5 minutes until slightly softened. Add the garlic, spices, salt, and garlic powder, and stir until combined.
  • Remove from heat and add your beef broth, followed by the tomatoes and pomegranate molasses. Place into the oven and cook, covered, for at least three hours (I like to leave mine for 3-6 hours). About 30 minutes before serving, add your frozen okra and stir to combine. Cook for another 20-30 minutes, until all the okra is hot. Remove from the oven and serve, ladled over rice and garnished with fresh chopped coriander (cilantro) or parsley.
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