Lamb simmered with okra, tomato and cilantro in a tangy, garlicky sauce, a comforting Lebanese stew served over rice.
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.
Serves 4
Heat olive oil in a pot and brown the lamb cubes on all sides, about 8 minutes; remove and set aside.
Cook onion in the same pot until soft, then stir in tomatoes and tomato paste, cooking 5 minutes.
Return the lamb to the pot with water or stock and salt; cover and simmer 45 minutes until nearly tender.
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.
In a small pan, briefly sizzle the minced garlic and cilantro in olive oil until fragrant, about 1 minute.
Stir the garlic-cilantro mixture into the stew just before serving.
Serve hot over rice.
Add the lemon juice along with the okra — the acidity helps reduce its natural sliminess as it simmers.
Don't overcook the okra once added; it should be tender but still hold its shape, not fall apart into mush.
Sizzle the garlic and cilantro finishing paste briefly, just until fragrant — burning it turns the flavor bitter.
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.
Refrigerate up to 3 days in an airtight container; reheat gently on the stove, being careful not to overcook the okra further.
Okra stews with lamb or beef are common across the Levant, with each country and region adding its own signature touches, and the garlic-cilantro finishing paste used here is a hallmark specifically of Lebanese and Syrian versions of the dish.
Add lemon juice or vinegar along with the okra, and avoid overcooking it — simmer just until tender, not longer.
Frozen okra works well too; add it frozen directly to the simmering stew without thawing first.
Simmer uncovered for a bit longer near the end to let the sauce reduce and thicken naturally.
Per serving (380g / 13.4 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
