Lebanese Okra Stew (Bamya)
This Bamya recipe is a flavorful one-pot stew that proves simple ingredients can create incredible depth. Tender okra simmers in a tomato-rich broth with garlic, cilantro, and spices, making it both comforting and nutritious.
Servings: 4
Ingredients
- 1½ pounds Beef shanks 1¼ pounds ground beef (80–90% lean)
- 2 14-ounces Bags of frozen baby okra
- ¼ cup Olive oil or avocado oil
- 1 Bunch cilantro chopped
- 5 Garlic cloves minced
- 1 medium Tomato largely cubed
- 1½ tablespoons 7 spices
- 1 can Tomato paste
- Broth
- 2 Bouillon cubes
- Squeeze of lemon
Instructions
- In a pressure cooker, add beef shanks, black pepper, seven spices, and water, and cook for 1hour.
- Add avocado oil and the baby okra to a large pot and sauté until slightly browned.
- Add the minced garlic and chopped cilantro and sauté for one additional minute.
- Add the tomato paste, seven spices, bouillon cubes, cooked beef shanks, sifted beef broth(enough to cover the okra), and cubed tomatoes.
- Boil for a few minutes, then simmer for 20-25 minutes. You can squeeze half of a lemon into the pot. Enjoy with white rice, vermicelli rice, or brown rice.
Okra Stew withGround Beef
- In a large pot, heat 2 tablespoons of the oil over medium-high heat. Add the ground beef and break it up well. Season with ½–1 tablespoon of the 7 spices, salt, and black pepper.
- Cook until fully browned. Remove the beef from the pot and set aside.
- In the same pot, add the remaining oil. Add the frozen baby okra. Sauté until lightly browned, then add minced garlic and chopped cilantro. Sauté for about 1 minute, until fragrant. Stir in the tomato paste and cook for another1–2 minutes to deepen the flavor.
- Return the browned ground beef to the pot. Add cubed tomato, bouillon cubes, remaining 7 spices, and enough broth to just cover the okra. Stir well.
- Bring to a gentle boil, then reduce the heat and simmer 20–25 minutes, until the okra is tender and the stew thickens. Finish with a squeeze of fresh lemon juice.
- Serve hot with white rice, vermicelli rice, or brown rice.
Notes
Use frozen okra straight from the freezer: Do not thaw frozen okra before cooking. Add it directly to the hot pot and sauté until slightly browned, which helps preserve texture and reduce sliminess.
Brown the okra first: Lightly sautéing the frozen baby okra in oil before adding liquids helps reduce sliminess and enhance the stew's flavor.
Don’t skip the garlic and cilantro sauté: Cook them briefly in oil to release their aroma and build the signature bamya flavor base.
Adjust broth gradually: Add just enough sifted beef broth to cover the okra. Too much liquid can dilute the sauce; the stew should be rich and slightly thick.
Lemon at the end: A squeeze of fresh lemon juice brightens the dish and balances the richness of the tomato paste and spices.
Nutrition
Serving: 4servings | Calories: 299kcal | Carbohydrates: 11g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 40mg | Sodium: 882mg | Potassium: 922mg | Fiber: 2g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 4mg