Okra Stew is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Today we’re making Bamya, a traditional Middle Eastern okra stew, that is filled with big chunks of Lamb. This stew is packed full of flavor, and unlike most Okra dishes, it doesn’t have a weird slimy texture. That’s all thanks to a couple of tricks that I’ll show you in this video.
Follow along with the 📝 recipes below👇🏾👇🏾

Ingredients
Bamya Stew:
- 1kg Lamb Leg Pieces - bone-in
- 800g Canned tomatoes or tomato passata
- 800g Frozen small Okra
- 500ml water
- 10 cloves of Garlic
- 2 Medium Onions
- 1 Spicy Green Chilli
- 3 Tbsp Lime Juice
- 2 Tbsp Vegetable Oil
- 1 Tbsp Salt
- 1 1/2 Tsp Black pepper
Tomato Pickle:
- 4-5 Cloves of garlic
- 1 Spicy Green Chilli
- 350g Vine-ripened tomatoes
- 2 Tbsp white vinegar
- 2 Tbsp Lemon Juice
- 1 Tbsp Olive oil
- 1 Tbsp Chopped Parsley
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Tsp Cumin
Vermicelli Rice:
- 1 1/2 Cup Egyptian/Japanese/Calrose rice
- 1/2 Cup Wheat Vermicelli
- 1 Tbsp Butter
- 1 Tbsp Vegetable Oil
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
Limes or lemons for serving with the Bamya
Instructions
To make the stew:
- Chop 2 onions to a fine dice, then add 2 tbsp of vegetable oil to a pot over medium heat. Add the onions and saute for 3 minutes until softened.
- Add 6 cloves of minced garlic, and saute with the onion for another minute
- Push the onions to one side, then add in your lamb pieces. Allow these to brown for a couple of minutes, then flip over and stir the pot
- Once all the meat is lightly browned; blend 800g of canned tomatoes, and add to the pot. Add 500 ml of water and bright the pot to a light boil
- When it boils, turn the heat down to low, and allow it to simmer with the lid on for 1-1.5 hours, or until the meat is soft and tender
- Once the meat has softened, add your frozen okra with 1 cup of water to the pot. Mix well and turn the heat to medium.
- Bring the pot to a light boil, then add the salt, and black pepper. Simmer with the lid ajar for 10 minutes
- Add 1 hot green chilli, after removing the seeds, then add 4 cloves of minced garlic and the lime juice
- Cook for 5 minutes, and the bamya will be ready
To make the tomatoes:
- In a pestle and mortar (or a food processor/blender) grind together the garlic with the salt
- Once finely ground, add the chilli and pulverize this as well
- Add the remaining ingredients, then chop the parsley and add that too
- Make 3 slices into your tomatoes, going about 75% of the way to the bottom, and cutting it into 6 even pieces
- Fill the gaps with the marinade, and allow to sit for 30-90 minutes
To make the vermicelli rice:
- Add the butter and oil to a pot over medium-high heat
- Add the vermicelli, and fry this until golden brown, stirring the pot constantly
- Wash the rice thoroughly until the water runs clear, then add to the fried vermicelli
- Fry for another 2 minutes, then pour in water or stock to cover the rice by 1 cm
- Cover the pot with a lid and turn the heat to high. Bring the pot to a boil
- Allow boiling until the water drops below the rice
- Now turn the heat down to low, and set a timer for 20 minutes
- When the time is up, the rice will be perfectly cooked. You can fluff this with a fork or serve immediately
Recipe video
Enjoy
Let us know what you think of today’s Okra Stew tips, tricks, and hacks!