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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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