Recipe by E A Bowes
"A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice."
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salt and ground black pepper to taste
cubed lamb stew meat
1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 tablespoons
5 (14.5 ounce) cans
canned diced tomatoes, drained
1 1/2 tablespoons
beef bouillon cubes
frozen sliced okra
Delicious and authentic tasting. My suggestion: Leave in the lamb bones till the end, then remove before serving (they enrich the flavor), and also, add another meat in addition to lamb, such as steak or chicken. There is no need to brown the meat for
more than a minute or so, because it cooks enough
while simmering in the liquid for the next hour and a half.
Also, if you can find it, add a tablespoon of tamarind paste in addition to the tomato paste.. It really boosts the flavor.
Way too much cinnamon!! The most would be 1 tbsp not 3.
I am of Armenian desent and this is very similar to the way "We" make it. Even the name is similar. We don't use the spice that the Arabs do or in much less concentration. Great with rice pilaf and lots of bread and a veggie/pickle platter. Yumm-O!
It turned out well! I didn't have lamb on hand but had beef and it was a good substitute for it. I did as someone here suggested and add tamarind paste (I didn't know what the heck to use it for and now I got a reason!) and it added a good flavor to it. This is a stew and not a soup, so if you really wanted it to be more soup like, add a lot more water! Hope I can try this with chicken, hope it'd turn out well without the need to cook for so long!
I used beef because that is what I had, and served it over rice. Delicious.
My husband who is Palestinian loved this. My only changes were that I used 1 can of diced tomatoes instead of 5 and I used diced tomatoes with chili peppers because my husband likes it real spicy. I also fried the okra well before adding to the stew and only used enough meat for him and 1 onion, then just added water to cover the meat about a half inch (then adding water if needed while it was cooking.) The spices I actually added the same amount and he just loved it.
Double the spices for better flavor
I found this recipe online, and I didn't think I could make it because I'm not a good cook. Well I followed this recipe and oh my goodness! It's is pure goodness! My family love it! I'm obsessed with this recipe, it's so simple and taste so so so delicious! Amazing recipe hand down!!
* Percent Daily Values are based on a 2,000 calorie diet.
Bamieh (Middle Eastern Okra Stew)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 75
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