Yakhnet Bamia (Lebanese Okra Stew with Lamb)

About This Recipe

Yakhnet bamia is a beloved Lebanese home-cooked stew, pairing tender braised lamb with okra in a rich tomato sauce brightened by a generous amount of garlic and fresh cilantro, a combination found with variations across the Levant. The lamb braises first until nearly tender, giving the sauce a deep, meaty base before the okra is added, timed carefully so it cooks through without breaking down into an overly slimy texture. A garlic and cilantro paste, sizzled briefly in oil before being stirred into the pot, is the finishing touch that gives yakhnet bamia its distinctive fresh, pungent aroma, traditionally ladled over rice for a filling family dinner.

Ingredients

Serves 4

• 600 glamb stew meat(cubed)
• 3 tbspolive oil
• 1onion(diced)
• 3tomatoes(diced, or 1 can crushed tomatoes)
• 2 tbsptomato paste
• 3 cupswater or lamb stock
• 1.5 tspsalt
• 500 gokra(trimmed)
• 1 tbsplemon juice
• 5 clovesgarlic(minced, for the finishing paste)
• 1/2 cupchopped cilantro(for the finishing paste)
• 2 tbspolive oil(for the finishing paste)

Instructions

1. 1

   Brown the lamb

   Heat olive oil in a pot and brown the lamb cubes on all sides, about 8 minutes; remove and set aside.

2. 2

   Cook the onion

   Cook onion in the same pot until soft, then stir in tomatoes and tomato paste, cooking 5 minutes.

3. 3

   Braise

   Return the lamb to the pot with water or stock and salt; cover and simmer 45 minutes until nearly tender.

4. 4

   Add the okra

   Add the trimmed okra and lemon juice, continuing to simmer uncovered 15-20 minutes until the okra is tender but not falling apart.

   Add the lemon juice along with the okra — the acidity helps keep the okra from becoming overly slimy as it cooks.

5. 5

   Make the garlic-cilantro paste

   In a small pan, briefly sizzle the minced garlic and cilantro in olive oil until fragrant, about 1 minute.

6. 6

   Finish

   Stir the garlic-cilantro mixture into the stew just before serving.

7. 7

   Serve

   Serve hot over rice.

Variations

• •

  A vegetarian version uses chickpeas instead of lamb for a similarly hearty stew.

• •

  Beef can substitute for lamb, adjusting the braising time as needed for the specific cut.

• •

  Some households use dried okra, which has a slightly different, less slimy texture than fresh.

Storage

Refrigerate up to 3 days in an airtight container; reheat gently on the stove, being careful not to overcook the okra further.

Frequently Asked Questions