Bamia bil Lahmeh — Okra Stew with Lamb
Fresh okra simmered with cubed lamb in a deep tomato broth spiked with coriander and garlic — a mountain stew that turns humble vegetables and meat into a dish far greater than the sum of its parts. Served over vermicelli rice.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g fresh okra, small to medium
- 500 g lamb shoulder, cubed into 3cm pieces
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 large, diced yellow onion
- 6 cloves, minced garlic cloves
- 1 large bunch, chopped fresh cilantro
- 2 tsp ground coriander
- 1 tsp seven spice (baharat)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp each (to taste) salt and black pepper
- 300 ml water or lamb stock
Instructions
- Trim the tops and tails of the okra in a cone-shape cut — this prevents the slimy interior from releasing into the stew. Rinse and dry thoroughly.
- Heat olive oil in a large heavy-bottomed pot over high heat. Season lamb with salt, pepper, and half the seven spice. Brown lamb in batches, 3–4 minutes per side. Remove to a plate.
- In the same pot, reduce heat to medium. Sauté onion until soft and translucent, about 8 minutes.
- Add two-thirds of the minced garlic and half the chopped cilantro. Cook, stirring, for 2 minutes until fragrant.
- Add tomato paste and cook for 2 minutes until it darkens slightly.
- Return lamb to pot. Add crushed tomatoes, water/stock, ground coriander, remaining seven spice, and 1 tsp salt.
- Bring to a boil, cover, and reduce heat to low. Simmer for 45 minutes until lamb is nearly tender.
- Add the trimmed okra. Do not stir aggressively — turn gently so okra is submerged in the broth but not broken.
- Cook uncovered for 20–25 minutes until okra is tender but holding its shape.
- In the last 5 minutes, add the remaining garlic, remaining cilantro, and lemon juice. Taste and adjust salt.
- Serve over vermicelli rice (riz bil sha'riyeh).
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Bamia bil Lahmeh — Okra Stew with Lamb?
Fresh okra simmered with cubed lamb in a deep tomato broth spiked with coriander and garlic — a mountain stew that turns humble vegetables and meat into a dish far greater than the sum of its parts. Served over vermicelli rice.
Where is Bamia bil Lahmeh — Okra Stew with Lamb from?
Bamia bil Lahmeh — Okra Stew with Lamb comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Bamia bil Lahmeh — Okra Stew with Lamb vegetarian?
No — as written, Bamia bil Lahmeh — Okra Stew with Lamb includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground coriander in Bamia bil Lahmeh — Okra Stew with Lamb?
The ground coriander called for here is part of the traditional recipe and gives Bamia bil Lahmeh — Okra Stew with Lamb its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Bamia bil Lahmeh — Okra Stew with Lamb?
In a Lebanese mains spread, Bamia bil Lahmeh — Okra Stew with Lamb is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Bamia bil Lahmeh — Okra Stew with Lamb ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.