Name: Bamieh (Middle Eastern Okra Stew)
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Vegetable oil - 2 tablespoons; Onions, chopped - 2 large; Salt and ground black pepper to taste - 2 large; Cubed lamb stew meat - 2 pounds; Ground cinnamon - 3 tablespoons; Ground cumin - 1 ½ teaspoons; Ground coriander - 1 ½ teaspoons; Garlic paste - 1 ½ tablespoons; Diced tomatoes, drained - 5 (14.5 ounce) cans; Tomato paste - 1 ½ tablespoons; Beef bouillon cubes - 2; Boiling water - 4 cups; Frozen sliced okra - 2 pounds

Ingredients for - Bamieh (Middle Eastern Okra Stew)

1. Vegetable oil 2 tablespoons

2. Onions, chopped 2 large

3. Salt and ground black pepper to taste 2 large

4. Cubed lamb stew meat 2 pounds

5. Ground cinnamon 3 tablespoons

6. Ground cumin 1 ½ teaspoons

7. Ground coriander 1 ½ teaspoons

8. Garlic paste 1 ½ tablespoons

9. Diced tomatoes, drained 5 (14.5 ounce) cans

10. Tomato paste 1 ½ tablespoons

11. Beef bouillon cubes 2

12. Boiling water 4 cups

13. Frozen sliced okra 2 pounds

How to cook deliciously - Bamieh (Middle Eastern Okra Stew)

1 . Stage

Heat vegetable oil in a large pot over medium heat. Stir in onion, salt, and black pepper; cook and stir until onion has softened and turned a light golden brown, about 10 minutes.

2 . Stage

Add lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat, stirring occasionally, until lamb starts to brown, 10 to 15 minutes. Stir in tomatoes and tomato paste; cook and stir for another 5 minutes.

3 . Stage

Dissolve beef bouillon cubes in 4 cups boiling water. Pour broth into the pot with lamb and stir in okra. If necessary, add water to cover okra. Cover and simmer for 30 minutes, stirring occasionally.

4 . Stage

Remove the cover and cook until lamb is very tender and stew reaches desired thickness, 45 minutes to 1 hour