Palestinian
Bamyeh
A Palestinian okra stew simmered with tender lamb in a garlicky tomato broth, finished with fresh coriander and a squeeze of lemon. It is traditionally served hot over vermicelli rice so the sauce soaks into every grain.
Watch it madeSuha's Dishes · 17:16
Ingredients
- Small okra, fresh or frozen300g
- Lamb shoulder or stew meat, cut into small pieces250g
- Yellow onion, quartered1 small
- Garlic cloves, minced5
- Fresh coriander, finely chopped1/3 cup
- Ripe tomatoes, grated or finely chopped2 medium
- Tomato paste2 tbsp
- Olive oil or neutral oil3 tbsp
- Ground allspice1/2 tsp
- Black pepper1/4 tsp
- Bay leaf1
- Salt1 tsp, plus to taste
- Lemon juice1 tbsp
- Water3 cups
- Cooked Palestinian vermicelli rice2 servings
Method
- Trim the okra stems carefully in a cone shape without cutting into the pods, then rinse and dry well.
- Place the lamb in a pot with the onion, bay leaf, allspice, black pepper, 1/2 teaspoon salt, and water; bring to a boil and skim off any foam.
- Lower the heat, cover, and simmer for 45 to 55 minutes, until the lamb is tender and the broth is flavorful.
- Lift out the lamb and strain the broth, keeping about 2 cups; discard the onion and bay leaf.
- Heat 2 tablespoons oil in a wide pan and fry the okra over medium-high heat for 6 to 8 minutes, turning gently, until lightly blistered and no longer sticky.
- Stir in the tomatoes and tomato paste, then add the lamb and reserved broth; bring to a gentle boil.
- Reduce the heat and simmer uncovered for 15 to 20 minutes, until the okra is tender but still whole and the sauce has thickened.
- In a small skillet, heat the remaining 1 tablespoon oil and fry the garlic with the fresh coriander for 1 to 2 minutes, until fragrant but not browned.
- Stir the garlic-coriander mixture into the stew, add lemon juice, adjust the salt, and simmer for 2 minutes more.
- Serve the bamyeh hot over cooked vermicelli rice, spooning plenty of tomato broth over the top.
Common questions
Can I substitute beef or chicken for the lamb in bamyeh?
Yes. Beef stew meat works best as a direct swap, but it may need a longer simmer to become tender. Chicken cooks faster and can turn the dish lighter, though the sauce will be less rich than with lamb.
How do I keep the okra from getting slimy or falling apart?
Dry the okra well before frying, and fry it briefly over medium-high heat until lightly blistered. Avoid stirring too much once the sauce is added, and simmer only until tender, not mushy.
How long does bamyeh take from start to finish?
Plan on about 1 hour 30 minutes to 1 hour 45 minutes total. The lamb needs 45 to 55 minutes to simmer, then the okra and sauce need another 15 to 20 minutes, plus prep time.
How should I store and reheat leftover bamyeh?
Cool it quickly, then refrigerate in a covered container for up to 4 days. Reheat gently on the stove over low heat with a splash of water if needed. It also freezes well for about 2 months.
What should I serve with bamyeh?
Serve it hot with rice, especially plain long-grain rice or vermicelli rice. Flatbread is also good for scooping up the sauce. A simple salad or yogurt on the side balances the rich tomato-lamb flavor.