Bamieh (Middle Eastern Okra Stew)

Bamieh (Middle Eastern Okra Stew)

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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2 h 20 m servings 262 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 779 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
  2. Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
  3. Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 13
  1. 14 Ratings

Most helpful positive review

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...

Most helpful critical review

Way too much cinnamon!! The most would be 1 tbsp not 3.

Most helpful
Most positive
Least positive

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...

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 ...

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...

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 spi...

I made this without lamb/meat (I know what you're thinking- but I'm on a college student budget), and once the spices do their thing and you have this a day after you make it, this dish is amazi...

Loved it! Will definitely make it again, although I don't think I'll add so much water next time.

Growing up this was always comfort food when I would visit my father however he left out all the spices and only used salt and pepper when I make it it just doesn't taste the same till I found t...

I didn't add lamb as we don't eat meat in our house but I substituted grillers morning Star in place of meat and added a pinch of turmeric and it turned out very delious

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