📝 About This Recipe
A cornerstone of Lebanese home cooking, Bamia bi Lahme is a soul-warming stew that balances the earthy sweetness of baby okra with succulent, melt-in-your-mouth lamb. Simmered in a rich, garlicky tomato broth infused with fresh cilantro and a hint of pomegranate molasses, this dish is a masterclass in Levantine flavor layering. It is a nutritious, vibrant 'Yakhneh' that evokes the comfort of a Mediterranean family kitchen.
🥗 Ingredients
The Meat and Broth
- 500 grams Lamb or Beef cubes (cut into 1-inch cubes; shoulder or shank preferred)
- 5 cups Water (to boil the meat)
- 1 piece Cinnamon stick (for aromatics)
- 2 pieces Bay leaf
- 1 teaspoon Salt (plus more to taste)
The Okra
- 500 grams Baby Okra (fresh or frozen; if fresh, stems trimmed carefully)
- 3 tablespoons Vegetable oil (for pan-searing the okra)
- 1 tablespoon Lemon juice (to prevent sliminess)
The Sauce and Aromatics
- 2 tablespoons Olive oil
- 8 pieces Garlic cloves (crushed and minced)
- 1 bunch Fresh Cilantro (finely chopped)
- 3 tablespoons Tomato paste (diluted in a little water)
- 1 cup Tomato sauce or crushed tomatoes
- 1 tablespoon Pomegranate molasses (for a signature Lebanese tang)
- 1 teaspoon Seven Spices (Baharat) (or a mix of allspice and black pepper)
👨🍳 Instructions
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1
Place the meat cubes in a large pot and cover with 5 cups of water. Bring to a boil and skim off the grey foam that rises to the surface to ensure a clear broth.
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2
Add the cinnamon stick, bay leaves, and salt to the meat. Cover and simmer on medium-low heat for about 45-50 minutes, or until the meat is tender. Drain the meat, reserving at least 3 cups of the cooking broth.
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3
While the meat cooks, prepare the okra. If using fresh okra, trim the conical stems without piercing the pod. Pat them completely dry.
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4
In a large skillet, heat the vegetable oil over medium-high heat. Sauté the okra for 5-7 minutes until they are slightly browned and 'sealed'. Drizzle with lemon juice during this process to prevent any sliminess.
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5
In a separate large heavy-bottomed pot, heat the olive oil. Add the crushed garlic and sauté for 1-2 minutes until fragrant and golden.
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6
Stir in the chopped cilantro and sauté for another minute until the aroma fills the kitchen. Be careful not to burn the garlic.
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7
Add the cooked meat cubes to the garlic-cilantro mixture and toss to coat in the aromatics.
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8
Stir in the tomato paste, crushed tomatoes, Seven Spices, and pomegranate molasses. Mix well to combine.
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9
Pour in the 3 cups of reserved meat broth. Bring the mixture to a gentle boil.
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10
Carefully add the sautéed okra to the pot. Stir very gently once; you want to avoid breaking the okra pods.
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11
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes. The sauce should thicken and the okra should be tender but still hold its shape.
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12
Taste and adjust for salt or pomegranate molasses. If you prefer it more sour, add a squeeze of fresh lemon juice.
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13
Remove from heat and let the stew rest for 10 minutes before serving to allow the flavors to deepen.
💡 Chef's Tips
Always use baby okra (size zero or one) for the best texture and flavor. Frying or searing the okra in oil before adding it to the liquid is the secret to preventing the 'slimy' texture okra is known for. If using frozen okra, do not thaw it before frying; put it directly into the hot oil to maintain its integrity. Try to find authentic Lebanese Pomegranate Molasses; its deep, tart profile is essential for the dish's identity. Be gentle when stirring the stew once the okra is added to keep the pods whole and the sauce clear.
🍽️ Serving Suggestions
Serve hot over a bed of Lebanese Vermicelli Rice (Riz bi Sh'ayriyeh). Pair with a side of fresh green peppers, radishes, and spring onions for a crunchy contrast. A dollop of plain whole-milk yogurt on the side balances the acidity of the tomato sauce. Enjoy with a glass of robust red Lebanese wine, such as a Chateau Musar or Ksara. For a complete meal, serve a simple Fattoush salad as a refreshing starter.