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okra stew with lamb

Lebanese Okra Stew with Meat (Bamia bi Lahme)

Okra stew in tomato sauce with bitesize lamb pieces

Course Main Course
Cuisine Lebanese
Keyword Authentic, Easy, Healthy
Prep Time 5 minutes
Cook Time 35 minutes
Servings 2
Author Zaatar and Zaytoun


  • 500 g okra fresh or frozen
  • 1 large onion chopped
  • 200 g lamb fillet diced into bitesized chunks
  • 4 tomatoes chopped
  • 1 tbsp tomato concentrate
  • 1 cup boiling water
  • 2 cloves of garlic chopped
  • 1 cup cilantro (fresh coriander) chopped
  • Approx 1 tsp of salt
  • 2 tbsp pomegranate molasses
  • Regular olive oil suitable for cooking


  1. In a pot, sauté the chopped onion in some regular olive oil until golden, on medium heat
  2. Add the okra and a few more drizzles of olive oil, sauté for another 5-10 minutes until the okra is half done
  3. Meanwhile, chop the tomatoes and add to the pot along with the tomato concentrate, salt and a cup or so of boiling water. Bring to the boil then reduce to a simmer
  4. In a wide pan, fry off the lamb pieces for a few minutes so they are sealed on the outside but still not fully cooked. Add the garlic and cilantro (coriander) and sauté for another 2-3 minutes
  5. Add the lamb cilantro mix to the okra and simmer everything together for another 20 minutes or so until the okra is well done
  6. Just before you turn off the heat, add the pomegranate molasses and adjust the salt if necessary by tasting the sauce
  7. Serve with vermicelli rice or flatbreads.