Entree: Syria – Damascus – بامية ➤ Bamiya (Okra and lamb stew in a spiced tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (450 g) lamb shoulder, trimmed and cut into 1-inch cubes
- 1 lb (450 g) fresh okra, trimmed
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped (225 g)
- 3 cloves garlic, minced (9 g)
- 14 oz (400 g) crushed tomatoes (one can)
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/4 tsp (1 g) ground cinnamon
- 2 cups (480 ml) beef or lamb stock, low-sodium
- 1 tbsp (15 ml) lemon juice
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Season the lamb with salt and pepper and brown in batches until deeply colored on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Add remaining 1 tbsp olive oil to the pot. Sauté the chopped onion until soft and translucent, about 6 minutes. Add the garlic and cook 1 minute more.
3. Stir in tomato paste and spices (cumin, coriander, cinnamon) and cook 1 minute to bloom the spices. Add the crushed tomatoes, stock, bay leaf, and browned lamb. Bring to a simmer.
4. Reduce heat to low, cover, and simmer gently until lamb is nearly tender, about 45–60 minutes depending on cut and size.
5. Add the trimmed okra to the pot and continue to simmer, uncovered, 15–20 minutes, until okra is tender and flavors meld. Stir occasionally to prevent sticking.
6. Remove bay leaf, stir in lemon juice, and adjust salt and pepper to taste. Garnish with chopped parsley and serve hot with rice or flatbread.