Okra stew with lamb meat (Bamya bel lahmeh)

I started a series “Arabic cuisine” featuring my traditional food. Today the dish is Bamya bel lahmeh (Okra Stew with lamb meat)

When I was young, my mom used to make bamyeh along with spinach stew (I used to love spinach stew, but not anymore!) I was torn, I love them both! They are my favorites! What should I pick? I tried to make my mind, and choose one, but many times I ended up eating both of them! 2 plates in one setting! That was a big meal!

Okra

It’s called lady fingers too! Is a vegetable, its contains edible seeds. The longer the okra pods are, the more fibrous it gets. I prefer to get the frozen one that are small in size, and ready for cooking.

One time, I couldn’t tolerate okra.That happened when I was pregnant. I was fasting that day, it was during Ramadan month. My cousin invited me for iftar (dinner) house. She asked me what to cook, since I was moving to the U.S at that time (kind of last meal request, kidding!) . I said bamyeh (okra) for sure! She is a lovely cousin, and friend. She made it for me, and it was delicious, truly delicious! But before I finished my plate, I did throw up (sorry!)

I was looking for a reason, why this happened, but I couldn’t find a reasonable one. I remember mom telling me to avoid okra, and lentils soup, since many pregnant women can’t tolerate them! But she didn’t offer me a good reason. I guess it is something to do with the stomach sensitivity, or ulcer. I didn’t really have it, but that what was probably happened that time. On the contrary to my past belief Most health advocates encourage pregnant women to eat okra, since it’s very high in Folate, which is a critical nutrient that prevent birth tube defects

Why you should include okra in your diet

• A low calorie vegetable, and has good amounts of fiber and protein. A cup of it has almost 100% of daily Folate intake! And it’s also high amounts of Vitamin A, K, and C. It has high amounts of minerals too, like magnesium, manganese, and calcium too.
• Okra has antioxidants, and other compounds that maybe helpful in treatment of diabetes, and can lower cholesterol too.

You can buy fresh okra all year round. If you are looking for the small size, check middle eastern shops, you may find the frozen one, just like the one I got (Sorry, I forgot to take a photo!)

Now let’s go the recipe!

Yield: 4

Bamya bel lahmeh (Okra Stew with lamb meat)

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

A comfort delicious okra stew with lamb meat that is healthy, and gluten free

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Ingredients

• 1 lb of Frozen Okra
• 1 lb of Lamb Meat
• 2 Tb Olive Oil
• 1 Tb Vegetable oil (I use sunflower)
• Small head of Garlic.
• 1 medium Onion
• 2 medium Tomato
• 3 Tb of Tomato paste
• 1 Tb of Pomegranate Molasses (optional)
• 2 cup of Meat broth, or water if desired.
• 1 cup White rice short grain, washed and soaked with hot water (optional)
• boiling water , 1 cup

Instructions

1. Heat a large pot, add 1 Tb of vegetable oil on high heat.
2. Cut onion in quarters, and add it to the pot.
3. Add the Meat, brown it, and add water, make sure there are no pink areas. and leave it until its done.
4. Now in another pot, add 2 Tb olive oil, garlic pieces, and okra.
5. Sauté for 3 minutes on a medium heat.
6. Add peeled tomato, tomato paste, and Pomegranate Molasses
7. Add salt, and black pepper, meat pieces and leave it simmered, covered with lid until its the okra is softer, and the sauce is thicker.
8. In a medium pot, heat 1 Tb of vegetable oil on high heat, then add 1 cup uncooked white rice, and cover it with 1 cup boiling water. you many need more water, the important thing is that rice should covered completely with water.
9. After 10 minutes, reduce heat to the minimum, and let the rice simmered for 5-10 minutes, or until the water is completely absorbed and the rice is fluffy.
10. Serve it with white rice on the side.
11. Refrigerate any leftovers in a airtight container for 3 days, and up to 1 month in the freezer.

Notes

You can eat it with bread instead of rice, but it has to be thick .Add less broth, and boil it for a longer time.